Description

This easy herb-roasted chicken and vegetables recipe delivers tender, juicy chicken with crisp skin and caramelized root vegetables in a single pan. It combines garlic, fresh herbs, and lemon for a comforting family dinner that requires minimal prep.

Ingredients

whole chicken (4-5 lb)

olive oil

garlic cloves, minced

fresh rosemary, chopped

fresh thyme, chopped

lemon, halved and juiced

carrots, cut into chunks

baby potatoes, halved

onion, thickly sliced

salt

black pepper

chicken broth (optional)

Instructions

1. Preheat oven to 400°F (200°C) and pat the chicken dry with paper towels to ensure crisp skin.

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

3. Whisk garlic, rosemary, thyme, lemon juice, salt, and pepper with olive oil in a bowl to make the herb marinade.

4. Rub the herb mixture under the chicken skin, inside the cavity, and all over the surface of the bird.

5. Place the seasoned chicken on top of the vegetables and pour optional chicken broth into the pan to keep vegetables moist.

6. Roast uncovered for about 1 hour 30 minutes or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.

7. Let the chicken rest for 10–15 minutes before carving to allow juices to redistribute.

8. Spoon pan juices over the carved chicken and vegetables before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: dinner
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: herb roasted chicken and vegetables, roasted garlic and herb chicken, baked whole chicken recipes, herb roasted chicken pieces, whole baked chicken, one-pan meal, comfort food, easy chicken recipe