Description
Herb roasted chicken and vegetables is a delightful dish that transforms any meal into an extraordinary feast. This one-pan recipe features a succulent whole chicken infused with fragrant herbs, paired with vibrant roasted vegetables. Perfect for gatherings, it promises to fill your home with mouthwatering aromas and deliver comfort food at its finest.
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 3 tbsp olive oil (divided)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
- 6 cloves garlic (whole)
- 3 medium carrots (chopped)
- 1 pound baby potatoes (halved)
- 2 medium sweet onions (cut into wedges)
- Salt & pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels, then rub it with 2 tablespoons of olive oil. Season generously with salt and pepper.
- Stuff fresh herbs and garlic cloves inside the cavity of the chicken.
- In a large bowl, toss chopped carrots, potatoes, and onion wedges with remaining olive oil, salt, and pepper until well coated.
- Arrange the seasoned veggies around the chicken in a roasting pan.
- Roast for about 1 hour or until the internal temperature reaches 165°F (75°C), basting halfway through cooking to keep moist.
- Let rest for 10 minutes before carving and serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of the dish
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg