Description
This Roasted Chicken with Herb Vegetables is a comforting, flavorful dish that features a perfectly roasted whole chicken paired with a medley of roasted vegetables. Infused with aromatic herbs like rosemary and thyme, this easy one-pan meal is perfect for Sunday dinners or any special occasion.
Ingredients
For the Roasted Chicken:
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1 whole chicken (about 4–5 pounds)
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2 tablespoons olive oil
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1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
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1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
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4 cloves garlic, minced
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1 lemon, quartered
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Salt and pepper to taste
For the Herb Vegetables:
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4 medium potatoes, peeled and cut into cubes
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3 large carrots, peeled and sliced
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1 red onion, peeled and quartered
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2 tablespoons olive oil
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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Salt and pepper to taste
Instructions
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Preheat Oven:
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Preheat your oven to 400°F (200°C).
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Prepare the Chicken:
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Pat the whole chicken dry with paper towels. Rub the chicken with 2 tablespoons of olive oil.
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Season the chicken inside and out with salt, pepper, rosemary, thyme, and minced garlic.
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Stuff the cavity of the chicken with the quartered lemon.
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Prepare the Vegetables:
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In a large bowl, toss the potatoes, carrots, and onion with olive oil, dried rosemary, dried thyme, salt, and pepper.
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Spread the vegetables evenly on a roasting pan or large baking dish.
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Roast the Chicken and Vegetables:
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Place the prepared chicken on top of the vegetables, breast side up.
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Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when measured at the thickest part of the thigh, and the juices run clear. The vegetables should be golden and tender by the end of the roasting time.
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Rest and Serve:
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Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
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Serve the chicken with the roasted vegetables on the side. Enjoy!
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Notes
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You can add other vegetables like parsnips, Brussels sprouts, or zucchini for variety.
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To make the chicken extra crispy, you can increase the oven temperature to 425°F (220°C) for the last 10 minutes of roasting.
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If you don’t have fresh herbs, you can substitute with dried herbs, but fresh will provide a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of the chicken + vegetables)
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg