Herb Roasted Chicken with Veggies

Herb Roasted Chicken with Veggies has become a staple in our home, and for good reason. There’s something undeniably comforting about the aroma of herbs filling the kitchen as a chicken roasts to golden perfection, surrounded by a medley of colorful vegetables. It’s a meal that’s both impressive enough for company and simple enough for a weeknight dinner. My family absolutely devours it, from the crispy chicken skin seasoned with fragrant rosemary and thyme, to the tender, flavorful vegetables that soak up all the delicious pan juices. Even my picky eaters happily munch on the carrots and potatoes when they’re roasted alongside this chicken. It’s a dish that feels wholesome, satisfying, and brings everyone to the table with smiles. If you’re looking for a recipe that’s easy to prepare, packed with flavor, and sure to be a crowd-pleaser, look no further. This Herb Roasted Chicken with Veggies is it.

Ingredients for Herb Roasted Chicken with Veggies

• Whole Chicken (3-4 lbs): The star of the show! Choose a good quality whole chicken, preferably organic or free-range for best flavor and texture. Patting it dry is crucial for crispy skin.
• Potatoes (1.5 lbs): Yukon Gold or red potatoes are excellent choices. They hold their shape well during roasting and become wonderfully creamy inside. Cut them into uniform chunks for even cooking.
• Carrots (1 lb): Choose large carrots and peel and chop them into similar-sized pieces as the potatoes so they roast evenly. Carrots add sweetness and vibrant color to the dish.
• Onion (1 large): A yellow or white onion works perfectly. Quarter it or cut into wedges to complement the other vegetables. Onions caramelize beautifully in the oven, adding depth of flavor.
• Garlic (4-5 cloves): Fresh garlic is essential for that aromatic, savory flavor. You can leave the cloves whole or roughly chop them. Roasting garlic mellows its sharpness and brings out its sweetness.
• Fresh Rosemary (2 tablespoons): Rosemary provides a piney, woodsy aroma that pairs wonderfully with chicken and vegetables. Use fresh rosemary for the most potent flavor.
• Fresh Thyme (2 tablespoons): Thyme adds an earthy, slightly lemony note that complements the rosemary and other herbs. Fresh thyme is preferred, but dried can be used in a smaller quantity.
• Olive Oil (1/4 cup): Use good quality olive oil. It helps to crisp the chicken skin and roast the vegetables perfectly while adding healthy fats and richness.
• Lemon (1): Lemon brightens the flavors of the dish and adds a touch of acidity. Use both the zest and juice for maximum lemon flavor.
• Salt (2 teaspoons): Kosher salt or sea salt is ideal for seasoning. Salt enhances all the other flavors and is crucial for bringing out the best in the chicken and vegetables.
• Black Pepper (1 teaspoon): Freshly ground black pepper adds a subtle warmth and spice. Adjust the amount to your preference.
• Optional: Chicken Broth (1/2 cup): Adding a little chicken broth to the roasting pan helps create flavorful pan juices and prevents the vegetables from drying out, especially if your oven tends to run hot.

Instructions for Herb Roasted Chicken with Veggies

1. Preheat the Oven and Prepare the Vegetables: Begin by preheating your oven to 400°F (200°C). This high temperature is key to achieving crispy chicken skin and perfectly roasted vegetables. While the oven preheats, prepare your vegetables. Wash and scrub the potatoes and carrots thoroughly. Peel the carrots and onion. Cut the potatoes and carrots into roughly 1-inch chunks. Cut the onion into wedges. Peel and roughly chop or leave whole the garlic cloves. The uniform size of the vegetables is important to ensure they cook evenly alongside the chicken.
2. Prepare the Herb Mixture: In a small bowl, combine the fresh rosemary, fresh thyme, olive oil, lemon zest, salt, and black pepper. Mix everything together well to create a fragrant herb rub. The olive oil helps to distribute the herbs evenly and create a beautiful crust on the chicken and vegetables. The lemon zest adds a bright, citrusy note that elevates the overall flavor profile. Ensure the herbs are finely chopped or rubbed to release their aromatic oils.
3. Prepare the Chicken: Remove the whole chicken from its packaging and pat it completely dry with paper towels, both inside and out. This step is absolutely crucial for achieving crispy skin. Excess moisture will steam the chicken instead of allowing it to roast and crisp up. Place the dried chicken in a large roasting pan or oven-safe skillet. A roasting pan with a rack is ideal as it allows for better air circulation around the chicken, but a skillet will work just fine.
4. Season the Chicken: Using your hands, generously rub the herb mixture all over the chicken, ensuring you get under the skin of the breast and thighs if possible. This will infuse the chicken meat with flavor from the inside out. Massage the herb mixture into every nook and cranny of the chicken. If you can, gently loosen the skin over the breast and thigh areas and rub some of the herb mixture directly onto the meat underneath the skin. This will create even more flavorful and moist chicken. Don’t forget to season the cavity of the chicken with a little salt and pepper as well.
5. Arrange the Vegetables: Toss the prepared potatoes, carrots, and onion in a large bowl with a tablespoon of olive oil, salt, and pepper. This ensures the vegetables are also seasoned and will roast beautifully. Spread the vegetables around the chicken in the roasting pan. Distribute them evenly so they are not overcrowded and can roast properly. Scatter the garlic cloves amongst the vegetables. The vegetables will roast in the chicken drippings, absorbing all those wonderful flavors.
6. Roast the Chicken and Vegetables: Place the roasting pan in the preheated oven and roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until the chicken is cooked through and the vegetables are tender. The exact roasting time will depend on the size of your chicken and your oven. A 3-4 lb chicken typically takes around 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 juices should run clear when you pierce the thigh with a fork.
7. Basting and Browning (Optional but Recommended): For extra crispy skin and even cooking, you can baste the chicken with pan juices every 20-30 minutes during the roasting process. This helps to keep the chicken moist and encourages browning. If you notice the chicken is browning too quickly, you can loosely tent it with foil for part of the roasting time to prevent burning, especially towards the end. Remove the foil during the last 15-20 minutes to allow the skin to crisp up again.
8. Rest the Chicken: Once the chicken is cooked through, remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Tent the chicken loosely with foil while it rests to keep it warm. During this time, the internal temperature of the chicken will continue to rise slightly.
9. Carve and Serve: After resting, carve the chicken and serve it immediately with the roasted vegetables. Spoon the flavorful pan juices over the chicken and vegetables for extra moisture and flavor. Garnish with fresh herbs, if desired, and a squeeze of fresh lemon juice just before serving to brighten the flavors even further. Enjoy your delicious and wholesome Herb Roasted Chicken with Veggies!

Nutrition Facts for Herb Roasted Chicken with Veggies (Per Serving)

• Serving Size: 1 serving (approximately 1/4 of the chicken and vegetables)
• Calories: Approximately 550-650 calories per serving. This can vary depending on the size of the chicken, the amount of vegetables, and the portion size. Roasted chicken is a relatively lean protein source, and the vegetables add fiber and nutrients, making it a balanced meal.
• Protein: Approximately 50-60 grams of protein per serving. Chicken is an excellent source of lean protein, which is essential for muscle building, repair, and overall satiety.
• Fat: Approximately 25-35 grams of fat per serving. The fat content comes from the chicken skin, olive oil, and naturally occurring fats in the chicken and vegetables. A portion of this fat is healthy monounsaturated fat from olive oil.
• Carbohydrates: Approximately 30-40 grams of carbohydrates per serving. These carbohydrates primarily come from the potatoes, carrots, and onions. They provide energy and fiber.
• Fiber: Approximately 6-8 grams of fiber per serving. The vegetables contribute a good amount of dietary fiber, which is beneficial for digestion and helps promote feelings of fullness. Fiber is important for gut health and regulating blood sugar levels.

Note: These nutrition facts are estimates and can vary based on specific ingredients, portion sizes, and cooking methods. For more precise nutritional information, you can use a nutrition calculator and input the exact ingredients and quantities used.

Preparation Time for Herb Roasted Chicken with Veggies

• Total Time: Approximately 1 hour and 45 minutes to 2 hours (including preparation and cooking time).
• Prep Time: Approximately 20-25 minutes. This includes washing and chopping vegetables, preparing the herb mixture, and seasoning the chicken. The prep time is relatively quick and straightforward, making this recipe suitable for weeknight cooking.
• Cook Time: Approximately 1 hour and 15 minutes to 1 hour and 45 minutes. The roasting time depends on the size of the chicken and your oven temperature. It’s essential to ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C). The vegetables roast alongside the chicken during this time, making it a convenient one-pan meal.

How to Serve Herb Roasted Chicken with Veggies

Herb Roasted Chicken with Veggies is a complete and satisfying meal on its own, but it can be enhanced with various side dishes and accompaniments. Here are some delicious ways to serve it:

• Classic Sides:
  • Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the roasted chicken and vegetables.
  • Bread: Serve with crusty bread, sourdough, or dinner rolls to soak up the delicious pan juices.
  • Mashed Potatoes or Creamy Polenta: For an even heartier meal, add a side of creamy mashed potatoes or polenta.
  • Steamed Green Beans or Asparagus: Add another green vegetable side for extra nutrients and color.
• Elevated Sides:
  • Roasted Brussels Sprouts with Balsamic Glaze: Complement the roasted vegetables with another roasted side dish like Brussels sprouts.
  • Quinoa or Couscous: Serve over a bed of fluffy quinoa or couscous to add grains and absorb the pan juices.
  • Lemon Herb Rice: A light and flavorful lemon herb rice would pair beautifully with the chicken and vegetables.
  • Stuffing or Dressing: For a more festive or holiday meal, consider serving with a classic stuffing or dressing.
• Serving Suggestions:
  • Family Style: Serve the whole roasted chicken and vegetables on a large platter in the center of the table for a family-style meal.
  • Individual Plates: Carve the chicken and arrange portions of chicken and vegetables on individual plates for a more formal presentation.
  • Pan Sauce: Make a pan sauce from the roasting juices by deglazing the pan with a little white wine or broth after removing the chicken and vegetables. Reduce the liquid slightly on the stovetop for a richer sauce.
  • Garnish: Garnish with fresh herbs like parsley, rosemary sprigs, or thyme sprigs for visual appeal and added freshness. A squeeze of fresh lemon juice over everything just before serving brightens the flavors.

Additional Tips for Perfect Herb Roasted Chicken with Veggies

1. Use High Quality Ingredients: Starting with good quality ingredients, especially a good quality chicken and fresh herbs, will make a noticeable difference in the final flavor of the dish. Opt for organic or free-range chicken if possible for better taste and texture.
2. Don’t Skip Patting the Chicken Dry: Patting the chicken thoroughly dry before seasoning is absolutely essential for achieving crispy skin. Moisture is the enemy of crispy skin, so take the time to dry the chicken well with paper towels.
3. Generously Season Inside and Out: Don’t be shy with the seasoning! Generously season the chicken both inside and out, including under the skin if possible, to ensure every bite is flavorful. Salt and pepper are key, but the herb mixture is the flavor powerhouse.
4. Cut Vegetables Uniformly: Cutting the vegetables into uniform sizes ensures they cook evenly alongside the chicken. Larger pieces will take longer to cook, while smaller pieces might overcook and become mushy. Aim for roughly 1-inch chunks.
5. Don’t Overcrowd the Pan: Avoid overcrowding the roasting pan. If the pan is too crowded, the vegetables will steam instead of roast and won’t develop that desirable caramelized flavor. If necessary, use two roasting pans or roast the vegetables in batches.
6. Use a Meat Thermometer: A meat thermometer is your best friend when roasting chicken. It’s the most accurate way to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the thigh, avoiding the bone.
7. Let the Chicken Rest: Resist the temptation to carve the chicken immediately after it comes out of the oven. Letting the chicken rest for 10-15 minutes allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent it loosely with foil to keep it warm while it rests.
8. Save the Pan Drippings: Don’t discard those flavorful pan drippings! They are liquid gold. You can use them to drizzle over the chicken and vegetables, or you can make a delicious pan sauce by deglazing the pan with a little wine or broth and reducing it on the stovetop.

Frequently Asked Questions (FAQ) about Herb Roasted Chicken with Veggies

Q1: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs if you don’t have fresh herbs on hand. However, fresh herbs provide a more vibrant and potent flavor. If using dried herbs, use about half the amount specified for fresh herbs (e.g., 1 tablespoon of dried rosemary instead of 2 tablespoons fresh). Dried herbs should be rubbed or crushed slightly before adding to release their flavor.

Q2: What other vegetables can I use in this recipe?
A: You can easily customize the vegetables to your liking or based on what you have available. Good additions or substitutions include: bell peppers, zucchini, butternut squash, sweet potatoes, parsnips, broccoli, cauliflower, and Brussels sprouts. Root vegetables like potatoes, carrots, and onions are classic choices for roasting, but feel free to experiment.

Q3: Can I roast the chicken and vegetables at a lower temperature for longer?
A: While roasting at 400°F (200°C) is recommended for crispy skin and well-roasted vegetables, you can roast at a lower temperature like 375°F (190°C) if you prefer. You will need to increase the roasting time accordingly. Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C) regardless of the oven temperature. Lower temperatures may result in slightly less crispy skin but still delicious and tender chicken.

Q4: Can I prepare this recipe ahead of time?
A: You can prep some components ahead of time. You can chop the vegetables and prepare the herb mixture a day in advance and store them separately in the refrigerator. However, it’s best to roast the chicken and vegetables just before serving for optimal flavor and texture. Roasted chicken and vegetables are best enjoyed fresh.

Q5: How do I store leftovers and how long will they last?
A: Store leftover roasted chicken and vegetables in airtight containers in the refrigerator. They will last for 3-4 days. Reheat leftovers in the oven or microwave until heated through. Roasted chicken and vegetables are great for meal prepping and can be enjoyed in various ways throughout the week.

Q6: Can I use chicken pieces instead of a whole chicken?
A: Yes, you can use chicken pieces like bone-in, skin-on chicken thighs or drumsticks instead of a whole chicken. Adjust the roasting time accordingly, as chicken pieces will cook faster than a whole chicken. Check for doneness using a meat thermometer, ensuring the internal temperature reaches 165°F (74°C). Vegetables will roast similarly regardless of whether you use a whole chicken or pieces.

Q7: My chicken skin isn’t crispy. What did I do wrong?
A: The most common reasons for soggy chicken skin are not patting the chicken dry enough or overcrowding the pan. Make sure to thoroughly pat the chicken dry before seasoning and avoid overcrowding the roasting pan. Roasting at a high temperature (400°F/200°C) also helps crisp the skin. You can also try broiling the chicken for the last few minutes of cooking (watch carefully to prevent burning) to further crisp the skin.

Q8: Can I add wine or broth to the roasting pan for more flavorful pan juices?
A: Yes, adding a splash of white wine or chicken broth to the roasting pan can enhance the pan juices and prevent the vegetables from drying out, especially if your oven tends to run hot. Add about 1/2 cup of liquid to the bottom of the pan before roasting. The liquid will evaporate during cooking, leaving behind flavorful pan drippings. These drippings can be used to baste the chicken or make a pan sauce.

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