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Herb Roasted Chicken with Spring Veggies for Flavorful Meals

A flavorful Herb Roasted Chicken with Spring Veggies, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 425°F.
  2. In a small bowl, mix together the olive oil, rosemary, thyme, parsley, garlic, salt, and pepper.
  3. Rub the herb mixture all over the chicken, including under the skin for extra flavor.
  4. Squeeze the juice of one lemon half over the chicken and place the lemon halves inside the cavity.
  5. In a large bowl, toss the baby potatoes, asparagus, and carrots with a drizzle of olive oil, salt, and pepper.
  6. Arrange the vegetables around the chicken in a roasting pan.
  7. 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.
  8. Baste the chicken with the pan juices halfway through cooking for added moisture.
  9. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  10. Serve the chicken with the roasted vegetables.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 18gProtein: 35gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 600mgFiber: 3gSugar: 2g

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.

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