Description
A flavorful roasted chicken recipe featuring a whole chicken seasoned with fresh herbs and garlic, roasted alongside tender herb-infused vegetables like potatoes, carrots, and red onions. This hearty meal combines juicy, perfectly cooked poultry with golden, aromatic vegetables for a comforting and satisfying dinner.
Ingredients
Scale
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
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 ready for roasting both the chicken and vegetables evenly.
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels to help the skin crisp during roasting. Rub the entire chicken with 2 tablespoons of olive oil for moisture and flavor.
- Season the Chicken: Season the chicken inside and out generously with salt, pepper, fresh or dried rosemary and thyme, and the minced garlic to infuse the meat with aromatic herb flavors.
- Stuff the Chicken: Place the quartered lemon inside the cavity of the chicken; this adds moisture and a subtle citrus aroma during roasting.
- Prepare the Vegetables: In a large bowl, toss the cubed potatoes, sliced carrots, and quartered red onion with 2 tablespoons of olive oil, dried rosemary, dried thyme, salt, and pepper until well coated.
- Arrange Vegetables: Spread the seasoned vegetables evenly in a roasting pan or a large baking dish to create a flavorful bed for the chicken.
- Place the Chicken: Set the prepared chicken breast side up on top of the vegetables in the roasting pan.
- Roast: Roast in the preheated oven for about 1 hour and 20 minutes, until the chicken reaches an internal temperature of 165°F (75°C) measured at the thickest part of the thigh, and the juices run clear. The vegetables should be golden and tender.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes; this allows juices to redistribute for moist meat.
- Serve: Carve the chicken and serve it alongside the roasted herb vegetables for a warm, balanced meal. Enjoy!
Notes
- For best results, use a meat thermometer to ensure the chicken is fully cooked without drying out.
- You can substitute or add other root vegetables like parsnips or sweet potatoes as preferred.
- Letting the chicken rest after roasting is crucial for juicy slices.
- Fresh herbs enhance flavor but dried herbs work well if fresh are unavailable.
- Adjust seasoning to taste, especially salt and pepper on vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
