Description
Herb Roasted Chicken with Vegetables is a wholesome and flavorful one-pan meal made with juicy chicken, aromatic herbs, and a medley of roasted root vegetables. It’s perfect for a comforting family dinner.
Ingredients
Scale
- 1 whole chicken (about 4 lbs), giblets removed
- 3 tbsp olive oil, divided
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 4 garlic cloves, minced
- 1 lemon, halved
- Salt and black pepper to taste
- 4 carrots, peeled and cut into chunks
- 3 potatoes, cut into chunks
- 1 large onion, quartered
- 2 celery stalks, chopped
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix 2 tbsp olive oil with rosemary, thyme, parsley, minced garlic, salt, and pepper.
- Pat the chicken dry with paper towels. Rub the herb mixture all over the chicken, including under the skin where possible.
- Place the lemon halves inside the chicken cavity. Tie legs together with kitchen twine if desired.
- In a large roasting pan, toss carrots, potatoes, onion, and celery with remaining 1 tbsp olive oil, salt, and pepper. Spread evenly around the pan.
- Place the chicken on top of the vegetables breast side up.
- Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Baste the chicken with pan juices once or twice during roasting.
- Remove from oven and let rest for 10–15 minutes before carving. Serve with roasted vegetables.
Notes
- Use a meat thermometer to ensure perfect doneness.
- Swap in seasonal vegetables like parsnips or sweet potatoes if desired.
- Leftovers make great sandwiches or soup base.
Nutrition
- Serving Size: 1 portion (with vegetables)
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg