Classic Roast Chicken Dinner with Vegetables & Rich Gravy

This comforting, hearty dish brings together tender roast chicken, fluffy mashed potatoes, perfectly roasted vegetables, and a generous pour of rich, savory gravy. It’s the ultimate family meal, ideal for Sunday dinners or special occasions.

Ingredients (4 servings)

For the Chicken

1 whole chicken (about 3–4 lbs / 1.5–1.8 kg) or 4–6 bone-in chicken pieces (thighs, drumsticks, or breast)

2 tbsp olive oil or melted butter

1 tsp salt

½ tsp black pepper

1 tsp dried rosemary or thyme (optional, for flavor)

2 garlic cloves, minced (optional)

For the Roasted Vegetables

4 medium potatoes, peeled and cut into chunks

2 large carrots, peeled and cut into sticks

2 medium parsnips, peeled and cut into sticks (optional)

2 tbsp olive oil

Salt and pepper, to taste

½ tsp dried oregano or rosemary

For the Mashed Potatoes

4 cups potatoes, peeled and cut into chunks

3 tbsp butter

½ cup warm milk

Salt, to taste

For the Other Sides

1 cup broccoli florets

1 cup corn kernels (fresh, frozen, or canned)

1 tsp butter for the corn

A pinch of salt

For the Gravy

2 cups chicken gravy (homemade from pan drippings or store-bought)

Instructions

1. Prepare the Chicken
2. Preheat the oven to 400°F (200°C).
3. Pat the chicken dry with paper towels to help it roast evenly and get a crispy skin.
4. Rub the chicken all over with olive oil or melted butter, then season with salt, pepper, rosemary, and garlic.
5. Place the chicken in a roasting pan, breast side up.
6. Roast until fully cooked (about 20 minutes per pound / 45 minutes per kg), or until the internal temperature reaches 165°F (74°C) in the thickest part.
7. Let the chicken rest for 10 minutes before carving so the juices stay inside.

2. Roast the Vegetables
3. On a large baking sheet, arrange the potato chunks, carrot sticks, and parsnip sticks in a single layer.
4. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Toss well to coat.
5. Roast in the oven (you can place them on a lower rack while the chicken cooks) for 30–40 minutes, turning halfway, until golden brown and crisp on the edges.

3. Make the Mashed Potatoes
4. Boil peeled potato chunks in salted water for 12–15 minutes, until fork-tender.
5. Drain well, then mash with butter, warm milk, and a pinch of salt until smooth and fluffy.

4. Prepare the Broccoli and Corn
5. Steam broccoli florets for 3–4 minutes until bright green and tender.
6. For corn, heat kernels in a small saucepan with butter and a pinch of salt until warmed through.

5. Make the Gravy

If using pan drippings from the chicken: remove excess fat, place the roasting pan on the stove, whisk in a little flour, and slowly add chicken stock until you reach the desired thickness.

If using store-bought gravy, simply heat according to package instructions.

6. Assemble the Plate
7. Add a scoop of mashed potatoes to the plate.
8. Place slices of roast chicken alongside.
9. Arrange a portion of roasted potatoes, carrots, and parsnips, plus broccoli and corn.
10. Generously spoon hot gravy over the chicken, mashed potatoes, and roasted vegetables.

Serving Suggestions

Serve this meal with Yorkshire pudding, crusty bread, or a fresh side salad for a complete feast. This dish tastes even better when shared with family or friends on a cozy evening.