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Herb Roasted Chicken with Vegetables

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Herb Roasted Chicken with Vegetables is a wholesome and flavorful one-pan meal made with juicy chicken, aromatic herbs, and a medley of roasted root vegetables. It’s perfect for a comforting family dinner.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs), giblets removed
  • 3 tbsp olive oil, divided
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 4 garlic cloves, minced
  • 1 lemon, halved
  • Salt and black pepper to taste
  • 4 carrots, peeled and cut into chunks
  • 3 potatoes, cut into chunks
  • 1 large onion, quartered
  • 2 celery stalks, chopped

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix 2 tbsp olive oil with rosemary, thyme, parsley, minced garlic, salt, and pepper.
  3. Pat the chicken dry with paper towels. Rub the herb mixture all over the chicken, including under the skin where possible.
  4. Place the lemon halves inside the chicken cavity. Tie legs together with kitchen twine if desired.
  5. In a large roasting pan, toss carrots, potatoes, onion, and celery with remaining 1 tbsp olive oil, salt, and pepper. Spread evenly around the pan.
  6. Place the chicken on top of the vegetables breast side up.
  7. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
  8. Baste the chicken with pan juices once or twice during roasting.
  9. Remove from oven and let rest for 10–15 minutes before carving. Serve with roasted vegetables.

Notes

  • Use a meat thermometer to ensure perfect doneness.
  • Swap in seasonal vegetables like parsnips or sweet potatoes if desired.
  • Leftovers make great sandwiches or soup base.

Nutrition

Find it online: https://tastyera.com/herb-roasted-chicken-with-vegetables/