Description
This Roasted Chicken with Herb Vegetables recipe is a classic one-pan meal that’s perfect for a cozy family dinner. The chicken is seasoned with a blend of herbs and roasted to golden perfection alongside a medley of hearty vegetables. A simple and delicious dish that’s sure to become a staple in your home cooking repertoire.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4 lbs)
- 4 tbsp olive oil (divided)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lemon (halved)
- 4 garlic cloves (smashed)
For the Vegetables:
- 4 carrots (peeled and cut into chunks)
- 3 parsnips (peeled and cut into chunks)
- 1 red onion (cut into wedges)
- 1 lb baby potatoes (halved)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Season the Chicken: Mix 2 tablespoons olive oil with salt, pepper, garlic powder, paprika, thyme, and rosemary. Rub the seasoned oil all over the chicken.
- Prepare the Chicken: Stuff the cavity with lemon halves and garlic cloves. Place chicken in a roasting pan.
- Prepare the Vegetables: Toss carrots, parsnips, onion, and potatoes in remaining oil, salt, and pepper. Arrange around the chicken.
- Roast: Roast for 1 hour and 20 minutes until cooked through. Rest for 10 minutes before serving.
- Serve: Garnish with parsley and enjoy!
Notes
- For crispier skin, broil the chicken for the last 5 minutes of roasting.
- Swap in other root vegetables like sweet potatoes or turnips if desired.
- Leftovers make great sandwiches or soup.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of chicken and vegetables)
- Calories: 460
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
