Description
A classic, flavorful roasted chicken served with herb-infused vegetables. This comforting dish features a whole chicken seasoned with fresh rosemary, thyme, garlic, and lemon, roast-cooked alongside tender potatoes, carrots, and red onion for an all-in-one meal.
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 ensure it’s hot and ready for roasting.
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels to help the skin crisp. Rub it evenly with 2 tablespoons of olive oil for moisture and flavor.
- Season the Chicken: Generously season the chicken inside and out with salt, pepper, chopped rosemary, thyme, and minced garlic to infuse aromas into the meat.
- Stuff the Chicken: Place the quartered lemon inside the chicken cavity to add a bright, citrus scent during roasting.
- Prepare the Vegetables: In a large bowl, toss the cubed potatoes, sliced carrots, and quartered onion with olive oil, dried rosemary, dried thyme, salt, and pepper until evenly coated.
- Arrange Vegetables: Spread the vegetable mixture evenly in a roasting pan or a large baking dish, creating a bed for the chicken.
- Place the Chicken: Position the prepared chicken on top of the vegetables, breast side up, ensuring it’s centered for even cooking.
- Roast: Roast everything in the preheated oven for about 1 hour and 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) at the thickest part of the thigh, and the juices run clear. Vegetables should be golden, tender, and slightly caramelized.
- Rest the Chicken: Remove the pan from the oven and let the chicken rest for 10-15 minutes before carving. This step allows juices to redistribute for moist meat.
- Serve: Carve the chicken and serve it hot alongside the roasted herb vegetables. Enjoy your flavorful, wholesome meal!
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Letting the chicken rest after roasting helps keep it juicy.
- You can swap vegetables depending on seasonality, such as adding parsnips or sweet potatoes.
- Leftover roasted chicken and vegetables make excellent additions for salads or sandwiches.
- For extra crispy skin, you can broil the chicken for the last 3-5 minutes, watching carefully to prevent burning.
