Prep & Go - Roasted Chicken & Veggies

March 22, 2023

This is one of our go-to recipes for when we’re leaving the kids with a sitter. I prep the chicken, throw it in the oven and set the timer, and then the sitter can take it out and serve once it’s done. Super easy, feeds both the kids and the babysitter, and we have leftovers for lunch the next day. When we’re making it for the whole family, I like to make a side of simple lettuces with a vinaigrette dressing (olive oil, red wine vinegar, 1 finely chopped garlic clove, tiny squirt of dijon mustard, tiny squirt of honey, salt & pepper) for the adults. 

Next time you’re headed out give this a try! At least the babysitter will be happy ;)


  • 1 5-6 lb roasting chicken
  • Kosher salt
  • Freshly ground black pepper 
  • Large bunch of fresh thyme
  • 1 Lemon, halved
  • 1 Head of garlic, cut in half crosswise
  • 2 T butter, melted
  • 1 Large yellow onion, thickly sliced
  • 4 Carrots, cut into 2-inch chunks
  • 4 Celery Stalks, cut into 2-inch chunks
  • 3 Large russet potatoes, cut into chunks or cubes
  • Olive oil


  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Liberally salt and pepper the inside of the chicken. Stuff the cavity with a  bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, potatoes, and celery in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.