Description
A flavorful Herb Roasted Chicken with Spring Veggies, perfect for a hearty meal.
Ingredients
Scale
- 3 lbs whole chicken, cleaned and patted dry
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 1 cup carrots, sliced
Instructions
- Preheat the oven to 425°F.
- In a small bowl, mix together the olive oil, rosemary, thyme, parsley, garlic, salt, and pepper.
- Rub the herb mixture all over the chicken, including under the skin for extra flavor.
- Squeeze the juice of one lemon half over the chicken and place the lemon halves inside the cavity.
- In a large bowl, toss the baby potatoes, asparagus, and carrots with a drizzle of olive oil, salt, and pepper.
- Arrange the vegetables around the chicken in a roasting pan.
- Roast the chicken and vegetables in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
- Baste the chicken with the pan juices halfway through cooking for added moisture.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the chicken with the roasted vegetables.
Notes
- For a crispy skin, broil the chicken for the last 5 minutes of cooking.
- You can substitute the vegetables with seasonal favorites like zucchini or bell peppers for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg