Description

This garlic herb roasted chicken with vegetables features a whole chicken seasoned with garlic and fresh herbs, roasted alongside carrots and potatoes for a flavorful one-pan meal. Simple yet elegant, it’s perfect for weeknight dinners or special gatherings.

Ingredients

Scale

1 whole chicken (4–5 lbs)

½ cup unsalted butter, softened

5 cloves garlic, minced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

2 tbsp fresh parsley, chopped

1 lemon, halved

2 tbsp olive oil

Salt and pepper to taste

3 carrots, peeled and cut into chunks

4 cups baby potatoes, halved

1 large onion, quartered

Instructions

1. Preheat oven to 425°F (220°C) and pat the chicken dry with paper towels.

2. In a bowl, mix softened butter, minced garlic, chopped herbs, salt, and pepper.

3. Loosen the chicken skin and spread half of the herb butter underneath, then rub the rest over the skin.

4. Stuff the cavity with lemon halves and extra herbs, then tie the legs with kitchen twine.

5. Toss carrots, potatoes, and onion with olive oil, salt, and pepper in a roasting pan.

6. Place the chicken on a rack over the vegetables and roast for 1 hour 15 minutes to 1 hour 30 minutes, basting halfway.

7. Ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

8. Remove from oven and let rest for 10–15 minutes before carving.

9. Optional: garnish with fresh herbs and serve with pan juices.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 3
Sodium: 800
Fat: 30
Saturated Fat: 10
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 40
Cholesterol: 120

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