Description
This Roasted Chicken with Herb Vegetables recipe features a whole chicken seasoned with fresh rosemary, thyme, garlic, and lemon, roasted to juicy perfection atop a bed of flavorful potatoes, carrots, and red onion. It’s an easy, comforting meal perfect for family dinners, combining tender meat and golden, herb-infused vegetables.
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 evenly.
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels to help the skin crisp. Rub the chicken all over with 2 tablespoons of olive oil, ensuring even coating.
- Season the Chicken: Season the chicken inside and out generously with salt and pepper. Rub in the fresh rosemary, thyme, and minced garlic to infuse aromatic flavors.
- Stuff Chicken Cavity: Place the quartered lemon inside the chicken cavity. This adds fresh citrus notes and helps keep the chicken moist during roasting.
- Prepare the Vegetables: In a large bowl, combine the potatoes, carrots, and red onion. Toss them with 2 tablespoons olive oil, dried rosemary, dried thyme, salt, and pepper until well-coated.
- Arrange Vegetables: Spread the seasoned vegetables evenly on a roasting pan or large baking dish to create a bed for the chicken.
- Place Chicken on Vegetables: Position the prepared chicken breast side up on top of the vegetables to allow juices to flavor the veggies as it roasts.
- Roast: Roast everything in the preheated oven for about 1 hour and 20 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) at the thickest part of the thigh, and verify the juices run clear. The vegetables should be tender and golden brown when done.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Carve the chicken and serve alongside the roasted vegetables.
Notes
- Make sure to use a meat thermometer to confirm the chicken is safely cooked through.
- Customize the herb mix based on your preference, substituting or adding parsley or sage if desired.
- For crispier skin, you can increase oven temperature to 425°F for the last 10 minutes of roasting.
- Leftover roasted vegetables make a great addition to salads or sandwiches.
- Allowing the chicken to rest after roasting ensures moist and tender meat.
