Description
This classic Roasted Chicken with Herb Vegetables recipe offers a deliciously juicy whole chicken seasoned with fresh herbs and garlic, roasted alongside tender potatoes, carrots, and onions. Perfectly balanced with fragrant rosemary and thyme, this comforting dish is ideal for family dinners and special occasions.
Ingredients
Scale
For the Chicken
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 4 cloves garlic, minced
- 1 lemon, quartered
- Salt and pepper to taste
For the Vegetables
- 4 medium potatoes, peeled and cut into cubes
- 3 large carrots, peeled and sliced
- 1 red onion, peeled and quartered
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare the Chicken: Pat the whole chicken dry with paper towels to remove any moisture. Rub it all over with 2 tablespoons of olive oil to help the skin crisp during cooking.
- Season the Chicken: Season the chicken inside and out with salt, pepper, fresh or dried rosemary and thyme, and minced garlic to infuse flavor throughout the bird.
- Stuff the Chicken: Place the quartered lemon inside the cavity of the chicken to add zest and keep the meat moist as it roasts.
- Prepare the Vegetables: In a large bowl, toss the cubed potatoes, sliced carrots, and quartered red onion with olive oil, dried rosemary, dried thyme, salt, and pepper to evenly coat them.
- Arrange Vegetables: Spread the seasoned vegetables evenly in a roasting pan or large baking dish to create a bed for the chicken.
- Place the Chicken: Position the prepared chicken breast side up on top of the vegetables to allow juices to flavor them while roasting.
- Roast: Roast the chicken and vegetables in the preheated oven for about 1 hour and 20 minutes. Ensure the chicken reaches an internal temperature of 165°F (75°C) measured at the thickest thigh, and that the juices run clear. The vegetables should be golden and tender.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute, ensuring moist meat.
- Serve: Carve the rested chicken and serve it alongside the roasted herb vegetables. Enjoy this hearty, flavorful meal!
Notes
- Ensure the chicken is fully thawed before cooking for even roasting.
- Use a meat thermometer to check doneness for safe consumption.
- Feel free to substitute vegetables with seasonal favorites like parsnips, sweet potatoes, or Brussels sprouts.
- Letting the chicken rest after roasting helps retain moisture and improves texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
