Name: Herb Roasted Chicken & Veggies
Ingredients: Whole Chicken (3-4 lbs): The star of the show! A whole chicken provides juicy, flavorful meat and is perfect for roasting alongside vegetables. Opt for a good quality, preferably air-chilled chicken for the best results and crispy skin.; Potatoes (1.5 lbs, Yukon Gold or Red Potatoes): These hold their shape well during roasting and become wonderfully creamy on the inside and slightly crispy on the outside. Yukon Golds offer a buttery flavor, while Red Potatoes have a slightly sweeter taste.; Carrots (1 lb, whole or baby carrots): Carrots add sweetness and vibrant color to the dish. Whole carrots, roughly chopped, or baby carrots work equally well – choose whichever is more convenient.; Onion (1 large, yellow or red onion): Onions provide a savory base flavor and caramelize beautifully as they roast, adding depth and sweetness to the vegetables.; Bell Peppers (2, any color): Bell peppers contribute sweetness and a slight tang, along with a delightful pop of color. Use any color bell pepper you prefer, or a mix for visual appeal.; Zucchini or Summer Squash (1 lb): These add a delicate flavor and tender texture to the roasted vegetables. They cook relatively quickly, so they become perfectly tender alongside the chicken.; Fresh Rosemary (2-3 sprigs): Rosemary brings a distinctive piney, aromatic flavor that pairs exceptionally well with chicken and root vegetables. Fresh rosemary is highly recommended for its superior fragrance.; Fresh Thyme (4-5 sprigs): Thyme offers a slightly earthy and minty flavor that complements the rosemary and adds complexity to the herb blend. Fresh thyme is preferable for the best flavor infusion.; Garlic (4-5 cloves): Garlic is essential for adding pungent, savory notes to the dish. Freshly minced or smashed garlic cloves are best for releasing their aromatic oils during roasting.; Olive Oil (1/4 cup): Olive oil is used to coat the chicken and vegetables, helping them to roast evenly and develop a beautiful golden-brown color. It also adds healthy fats and richness to the dish.; Lemon (1, sliced and zested): Lemon zest brightens the herb mixture with its citrusy aroma, while lemon slices add a tangy, refreshing flavor as they roast with the chicken.; Salt and Black Pepper: Essential seasonings to enhance all the flavors in the dish. Use kosher salt or sea salt for best flavor, and freshly ground black pepper for a more robust taste.; Optional: Chicken Broth or White Wine (1/4 cup): Adding a splash of chicken broth or white wine to the pan before roasting helps to create some steam, keeping the chicken moist and adding extra flavor to the pan juices, which can be used to drizzle over the finished dish.

Ingredients

This recipe shines because of its simplicity and the quality of its ingredients. You don’t need anything fancy, just fresh, flavorful components that come together beautifully in the oven.

Whole Chicken (3-4 lbs): The star of the show! A whole chicken provides juicy, flavorful meat and is perfect for roasting alongside vegetables. Opt for a good quality, preferably air-chilled chicken for the best results and crispy skin.
Potatoes (1.5 lbs, Yukon Gold or Red Potatoes): These hold their shape well during roasting and become wonderfully creamy on the inside and slightly crispy on the outside. Yukon Golds offer a buttery flavor, while Red Potatoes have a slightly sweeter taste.
Carrots (1 lb, whole or baby carrots): Carrots add sweetness and vibrant color to the dish. Whole carrots, roughly chopped, or baby carrots work equally well – choose whichever is more convenient.
Onion (1 large, yellow or red onion): Onions provide a savory base flavor and caramelize beautifully as they roast, adding depth and sweetness to the vegetables.
Bell Peppers (2, any color): Bell peppers contribute sweetness and a slight tang, along with a delightful pop of color. Use any color bell pepper you prefer, or a mix for visual appeal.
Zucchini or Summer Squash (1 lb): These add a delicate flavor and tender texture to the roasted vegetables. They cook relatively quickly, so they become perfectly tender alongside the chicken.
Fresh Rosemary (2-3 sprigs): Rosemary brings a distinctive piney, aromatic flavor that pairs exceptionally well with chicken and root vegetables. Fresh rosemary is highly recommended for its superior fragrance.
Fresh Thyme (4-5 sprigs): Thyme offers a slightly earthy and minty flavor that complements the rosemary and adds complexity to the herb blend. Fresh thyme is preferable for the best flavor infusion.
Garlic (4-5 cloves): Garlic is essential for adding pungent, savory notes to the dish. Freshly minced or smashed garlic cloves are best for releasing their aromatic oils during roasting.
Olive Oil (1/4 cup): Olive oil is used to coat the chicken and vegetables, helping them to roast evenly and develop a beautiful golden-brown color. It also adds healthy fats and richness to the dish.
Lemon (1, sliced and zested): Lemon zest brightens the herb mixture with its citrusy aroma, while lemon slices add a tangy, refreshing flavor as they roast with the chicken.
Salt and Black Pepper: Essential seasonings to enhance all the flavors in the dish. Use kosher salt or sea salt for best flavor, and freshly ground black pepper for a more robust taste.
Optional: Chicken Broth or White Wine (1/4 cup): Adding a splash of chicken broth or white wine to the pan before roasting helps to create some steam, keeping the chicken moist and adding extra flavor to the pan juices, which can be used to drizzle over the finished dish.

Cook Mode Prevent your screen from going dark

Instructions

This Herb Roasted Chicken & Veggies recipe is incredibly straightforward, making it perfect for busy weeknights or anyone who prefers fuss-free cooking.

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). This high temperature is ideal for roasting chicken and vegetables, ensuring crispy skin and tender, caramelized vegetables. Line a large baking sheet with parchment paper for easy cleanup, or use a large roasting pan. Ensure the baking sheet is large enough to accommodate the chicken and vegetables in a single layer without overcrowding.
Prepare the Chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels. This step is crucial for achieving crispy skin. Excess moisture will steam the chicken instead of allowing it to roast and crisp up. Check the cavity of the chicken for any giblets and remove them. You can discard the giblets or save them for making stock.
Prepare the Vegetables: Wash and chop all the vegetables. Cut the potatoes into 1-inch chunks, carrots into 1-inch pieces, onion into wedges, bell peppers into 1-inch pieces, and zucchini or summer squash into 1-inch thick slices or chunks. Cutting the vegetables into similar sizes ensures they cook evenly alongside the chicken. If using baby carrots, you can leave them whole or halve them lengthwise if they are large.
Make the Herb Mixture: In a large bowl, combine the chopped potatoes, carrots, onions, and bell peppers. Add the minced or smashed garlic cloves, rosemary sprigs, and thyme sprigs. Drizzle with olive oil, about ¼ cup, and season generously with salt and black pepper. Grate the zest of one lemon over the vegetables. Toss everything together thoroughly with your hands to ensure the vegetables are evenly coated with oil and herbs. Massaging the herbs into the vegetables helps to release their aromatic oils and infuse the vegetables with flavor.
Season the Chicken: Place the prepared chicken in the center of the baking sheet. Drizzle the remaining olive oil (if any) over the chicken, and season it generously inside and out with salt and black pepper. Make sure to season the cavity of the chicken as well for flavor throughout. Place the lemon slices inside the cavity of the chicken along with a few extra sprigs of rosemary and thyme if desired.
Arrange Vegetables Around Chicken: Spread the herb-coated vegetables evenly around the chicken on the baking sheet. Ensure the vegetables are in a single layer and not overcrowded. Overcrowding will steam the vegetables instead of roasting them, preventing them from browning and becoming crispy. If necessary, use two baking sheets.
Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for 1 hour to 1 hour and 30 minutes, or until the chicken is cooked through and the vegetables are tender. The cooking time will depend on the size of your chicken. A 3-4 lb chicken typically takes about 1 hour and 15 minutes to 1 hour and 30 minutes. To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The chicken is done when the internal temperature reaches 165°F (74°C). The chicken skin should be golden brown and crispy, and the vegetables should be tender and slightly caramelized.
Add Zucchini/Squash (If Using): If using zucchini or summer squash, add them to the baking sheet during the last 20-25 minutes of roasting time. These vegetables cook faster than root vegetables, so adding them later prevents them from becoming mushy. Toss them with the pan juices and continue roasting until they are tender-crisp.
Rest Before Carving: Once the chicken is cooked, remove the baking sheet from the oven and let the chicken rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the chicken, resulting in a more moist and flavorful bird. Cover the chicken loosely with foil while it rests to keep it warm.
Carve and Serve: After resting, carve the chicken and serve immediately with the roasted vegetables. Drizzle any pan juices over the chicken and vegetables for extra flavor. Garnish with fresh parsley or extra herbs, if desired.

Nutrition

Serving Size: one normal portion
Calories: 550
Fiber: 10
Protein: 50