Simple Roasted Chicken and Spring Vegetables

Simple Roasted Chicken and Spring Vegetables | This Runner's Recipes

It has been far too long since I last posted a recipe! The combination of moving, eating out more, and being on the road made it difficult to develop and photograph new recipes. Now that we’re getting settled in Bothell, I plan to resume posting a new recipe on a weekly basis.

Simple Roasted Chicken and Spring Vegetables | This Runner's Recipes

I originally had not even planned to photograph this recipe, but when we pulled this simple roasted chicken and spring vegetables dish out of the oven, it looked too good not to share with all of you. Well, to be honest, it was also that occupying myself with photographing the chicken was the only way I would have the patience to let it rest for 10 minutes.

Roast chicken and vegetables is our go-to meal. Chicken is available year-round and we just add whatever vegetables are fresh and seasonal. It’s a low-maintenance meal to cook: you simply season it, pop it in the oven, and wait. Whole roasted chickens are also affordable and last for several meals, which makes them an ideal option for anyone eating healthy on a budget.

Simple Roasted Chicken and Spring Vegetables | This Runner's Recipes 

I could wax poetic about roast chicken for hours. After days of eating out, it was the one meal that Ryan and I both could not stop talking about making in our new place. The smell of the roast chicken imbues a comfort of home anywhere. The taste of it is simultaneously simple and decadent. For days, you have cooked chicken available for any dish: pastas, salads, rice bowls, stuffed sweet potatoes. And when all the meat has been stripped from the bones, you boil it to make a flavorful stock for soup, risotto, or this chicken and dumplings dish. 

Roast chicken is also one of those meals that never loses its appeal. It just evokes something out of a cookbook from Julia Child or Martha Stewart, doesn’t it? Simple, classy, timeless. While it may seem intimidating for new cooks (I recall how nervous I was about ruining my first roast chicken!), it is a meal that requires just a little effort for a lot of effect.  

 This simple roasted chicken and spring vegetables is very healthy as well. The chicken is full of protein and iron, and the vegetables offer fiber and a plethora of vitamins and minerals. A bit of olive oil adds just enough healthy fat to help you absorb all those vitamins from the vegetables while enhancing their taste. It’s a gluten-free and Paleo recipe that will please those with and without any dietary restrictions. (Well, except vegetarians and vegans, but no meal will please everyone.) 

Simple Roasted Chicken and Spring Vegetables | This Runner's Recipes

Since it’s the end of spring, our fridge is brimming with the season’s best vegetables: asparagus, cauliflower, bell peppers, red potatoes, beets, carrots, and celery. It was tempting to roast up all those vegetables with this, but our pan could only hold so much, so we opted for asparagus, cauliflower, and red peppers. The vegetables soak up the juices of the chicken, so all they need for flavoring is a little bit of salt, pepper, and olive oil.

In fact, to keep this roast chicken simple, all we used to season the whole thing was salt, pepper, and olive oil. When you have quality fresh ingredients, you don’t always need a whole lot more than those three things. That said, roast chicken is incredibly versatile, so you can add any spices and herbs you desire. I do find, however, that roasting it with only simple spices makes it more adaptable to use in later meals; I love to make a whole roast chicken stretch throughout a week in curries, soups, tacos, pastas, or rice bowls.

Simple Roasted Chicken and Spring Vegetables

Laura Norris
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • One whole chicken with innards and gizzards removed
  • 15-20 spears of asparagus trimmed
  • 1 red bell pepper stem and seeds removed, diced
  • 1/2 head cauliflower chopped
  • 2 tablespoons of olive oil divided
  • Salt and ground black pepper to taste


  • Preheat your oven to 350 degrees Fahrenheit.
  • While the oven is preheating, drizzle 1 tablespoon of olive oil over the skin of the chicken and season with salt and pepper.
  • Roast the chicken for 45-50 minutes; after this time, raise the oven temperature to 375. Toss the vegetables with the remaining olive oil, salt, and pepper, and add to the pan.
  • Cook for another 45 minutes or until the internal temperature of the chicken has reached 165 degrees.
  • Let the chicken rest for 10 minutes after removing from the oven in order to let the juices set. Then serve and enjoy!
 [Tweet “For a healthy, wholesome, simple, and sophisticated meal, try this Simple Roasted Chicken and Spring Vegetables. #healthy #recipe #glutenfree #paleo @thisrunnersrecipes”]

Simple Roasted Chicken and Spring Vegetables | This Runner's Recipes

Questions of the Day:
What’s your favorite go-to meal?
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