Description
Enjoy a delicious and comforting meal with this easy recipe for Roasted Chicken with Herb Vegetables. A classic combination of tender roasted chicken with flavorful herbs, paired with a medley of hearty vegetables, all cooked to perfection in one pan.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4 pounds)
- 4 tablespoons olive oil (divided)
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, halved
- Fresh herbs for garnish (optional)
For the Vegetables:
- 1 pound baby potatoes, halved
- 4 carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
- 2 cups Brussels sprouts, halved
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare the Chicken: Mix 2 tablespoons olive oil with garlic, thyme, rosemary, oregano, paprika, salt, and pepper. Rub the herb mixture all over the chicken, inside and out. Place lemon halves inside the cavity, tie the legs, and tuck the wings.
- Prepare the Vegetables: Toss potatoes, carrots, onion, and Brussels sprouts with remaining olive oil, salt, and pepper in a large bowl.
- Roast: Arrange the vegetables in a roasting pan, place the chicken on top, and roast for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken reaches 165°F. Stir vegetables halfway through.
- Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with vegetables and pan juices.
Notes
- For extra flavor, marinate the chicken with the herb rub for a few hours or overnight.
- Feel free to substitute seasonal vegetables based on preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken with vegetables
- Calories: 480
- Sugar: 5g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
