🍗 Roasted Chicken with Herb-Seasoned Vegetables 🌿
A perfectly roasted chicken with tender, herb-seasoned vegetables is a classic comfort dish! Simple, savory, and always a hit for dinner. The herbs elevate the natural flavors of the chicken and veggies, creating a satisfying meal your family will love. 😋✨
🛒 Ingredients:
1 whole chicken (about 4 lbs)
1 tbsp olive oil
1 lemon, halved
4 garlic cloves, smashed
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and pepper, to taste
4 medium potatoes, cut into chunks
3 carrots, peeled and cut into sticks
2 zucchini, sliced
1 red onion, quartered
2 tbsp butter, melted
1 tbsp fresh parsley, chopped (for garnish)
👩🍳 Directions:
Preheat your oven:
Preheat the oven to 425°F (220°C).
Prepare the chicken:
Pat the chicken dry with paper towels. Rub the chicken all over with olive oil, then season generously with salt, pepper, rosemary, and thyme. Stuff the cavity of the chicken with lemon halves and garlic cloves for extra flavor.
Prepare the vegetables:
Toss the potatoes, carrots, zucchini, and onion with olive oil, salt, pepper, and the remaining rosemary and thyme. Spread the veggies evenly in a roasting pan.
Roast the chicken:
Place the seasoned chicken on top of the vegetables in the roasting pan. Roast for about 1 hour 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
Finish the vegetables:
In the last 20 minutes of roasting, drizzle the melted butter over the vegetables, and stir to coat them. Continue roasting until everything is tender and caramelized.
Rest the chicken:
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve and garnish:
Carve the chicken and serve it with the roasted vegetables, garnishing with fresh parsley for a burst of color.
⏱ Time: 15 min prep | 1 hr 30 min cook
🍽 Serves: 4-6
📌 Tip: For extra crispy skin, make sure the chicken is patted dry before seasoning.