Description
This savory roasted chicken features a whole bird seasoned with garlic and fresh herbs, roasted alongside carrots, potatoes, and onions. It’s a simple one-pan meal perfect for Thanksgiving or any family gathering.
Ingredients
Instructions
1. Preheat oven to 425°F and let chicken sit at room temperature for 20 minutes.
2. Pat chicken dry and loosen skin over the breast.
3. Mix butter, garlic, rosemary, thyme, parsley, salt, and pepper and rub under and over the skin.
4. Place lemon halves and extra herbs inside the cavity.
5. Toss carrots, potatoes, and onions with olive oil, salt, and pepper and arrange around chicken in a roasting pan.
6. Roast at 425°F for 20 minutes, then reduce oven to 375°F and continue roasting for 45-60 minutes until thermometer reads 165°F in thigh.
7. Baste chicken and vegetables occasionally with pan juices for even browning.
8. Remove chicken, tent with foil, and rest for 10-15 minutes before carving.
9. Carve chicken and serve with roasted vegetables and pan juices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: main course
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 120
Keywords: garlic herb roasted chicken, roasted chicken and vegetables, thanksgiving chicken recipe, herb roasted chicken, whole chicken recipe, baked chicken, holiday chicken, one pan dinner, family feast