Roasted Chicken With Veggies Recipe

by Dua Writer
Roasted Chicken

Today I’m gonna teach you how to make a Roasted Chicken at home. With an easy method and this is so much better than the store about roasted chicken. The flavor of this chicken is superb. This roasted chicken is a full-filling meal and super juicy, tendered as well. You can be served this roasted chicken with veggies, potato fries, etc.


  1. Medium whole chicken
  2. 1 tbsp chili powder
  3. 1 & 1/2 tbsp of salt
  4. 1 tbsp of cumin powder
  5. 1 tbsp of coriander powder
  6. Half tbsp of turmeric powder
  7. Half tsp of yellow food color
  8. 1 tbsp of gram masala powder
  9. 1 & 1/2 tbsp of green chili paste
  10. 2 tbsp of garlic paste
  11. 1 tbsp of ginger paste
  12. 2 large carrots
  13. 2 medium size lemons
  14. 1 medium onion
  15. 6 small size potatoes


We start to prepare this roasted chicken recipe in four steps. So let’s start with the recipe;


Take a marinated bowl and add 1 medium size whole chicken before putting it in to make sure to place deep cuts on both sides of the chicken. Add 1 and 1/2 tbsp of green chili paste in a small bowl. Then add 2 tbsp of garlic paste and 1 tbsp of ginger paste. Now take two medium size lemons into 2 pieces then squeeze the fresh lemon juice pure into the bowl. Fresh lemon juice help to remove the raw chicken smell and also help to absorb masala into the chicken. Add all dry ingredients into the same small bowl one by one.

First add 1 tbsp of red chili powder, 1 and 1/2 tbsp of salt, 1 tbsp of gram masala powder, 1 tbsp of coriander powder, 1 tbsp of cumin powder, half tbsp of turmeric powder, and half tsp of red food color or if you don’t have red color then add yellow food color. It totally depends on yours. You can also skip this step. Whisked it well and marinate the whole chicken make sure to marinate the chicken’s outer as well as inner side. Marinate both sides properly. Take it aside and rest for 2 to 3 hours or overnight in the refrigerator.


Start with the second step and quickly prep your veggies. Cut 2 large carrots into one-inch pieces. Then you need 6 small size potatoes to peel and cut into 4 pieces. If you use large potatoes cut them into 6 pieces or if using baby potatoes you can even leave them holes. Next, peel one medium size onion and coarsely chopped or cut the onion into 1 inch. Onion adds a really great flavor to the chicken and the rest of the vegetables. I love how the onion is caramelized in the roasting pan. Place all of your prepared veggies into a large mixing bowl and add 2 springs of fresh rose merry, add 2 tbsp of olive oil, 1 tsp salt, and 1 tsp black pepper powder. Give in to a ruff tose and set it aside.


Transfer your marinated chicken to the roasting pan with the breast side up. Now add your prepared vegetable to the pan and just spread them evenly around the chicken. Those veggies were roasted and based on the chicken juices making them incredibly flavor full. Before putting it into the oven make sure to tuck the chicken wing behind the chicken and also tie the chicken legs as well. This is a quick and easy step to make the chicken look a little bit fancy and presentable.


Preheat the oven to 425 °F degrees for 15 to 20 minutes. After that transfer your roasting pan to the lower rack of the oven. Now roast it for about 35 to 40 minutes. If you notice your chicken starts to brown too much on the chicken breast. Then place the triangle foil rape into the chicken breast. Once your chicken is completely done take out the roasting pan in the oven and transfer it to the kitchen counter and rest for 5 minutes.


Now transfer your roasted chicken and veggies into the serving dish. I love the range of roasted veggies just right on the same plater around the chicken. It makes probably a beautiful presentation. Your chicken is ready for serve.

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