Roast Chicken on the Rack with Drip-Down Veggies -

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Roast Chicken on the Rack with Drip-Down Veggies

This genius oven method roasts the chicken directly on the rack, allowing all those flavourful juices to drip down onto the vegetables below. The result? Crispy, golden chicken and vegetables that are rich, caramelized, and packed with flavour—all in one pan.

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Ingredients Method

Ingredients

1 whole chicken about 4–5 lbs
3 tbsp. olive oil
4 tbsp. sun-dried tomato pesto or your favorite paste—see notes below
2 tsp. salt
1 tsp. black pepper
1 tsp. dried herbs thyme, oregano, or Italian seasoning

For The Vegetables

1 lb baby potatoes halved
4 carrots chopped
4 cloves garlic smashed
1/2 red onion cut into chunks (optional)
2 tbsp. olive oil
Salt & pepper to taste

Method

Set your oven to 375°F.
Toss the potatoes, carrots, garlic, and onion with olive oil, salt, and pepper. Spread them out on a large rimmed baking sheet.
Pat the chicken dry with paper towels. Rub it all over with olive oil, then coat with the sun-dried tomato pesto. Season generously with salt, pepper, and herbs.
Set up the magic:
Place the baking sheet with vegetables on the lower rack of your oven.
Place the chicken directly on the oven rack above it.
Roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until: The skin is golden and crispy
The internal temp reaches 165°F (74°C) and the juices run clear
Let the chicken rest for 10 minutes before carving. Serve with the flavour-packed vegetables underneath.