Roast Herbed Chicken and Veggies

Elevate your weeknight dinner or special occasion menu with this irresistibly flavorful Roast Herbed Chicken and Veggies recipe. Featuring a perfectly roasted whole chicken infused with fresh rosemary, thyme, and zesty lemon, this dish is accompanied by a medley of tender, golden-brown potatoes, carrots, and red onions. The chicken is seasoned to perfection with a blend of paprika, dried oregano, and garlic, ensuring every bite is packed with mouthwatering flavor. Roasted together in the same pan, the vegetables soak up the rich pan juices, creating a side dish that's as savory as the main event. With just 20 minutes of prep time and simple instructions, this one-pan meal is an effortless way to impress while keeping cleanup easy. Whether you're hosting a family gathering or enjoying a cozy night in, this hearty and herbaceous recipe is guaranteed to steal the show.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 lbs whole chicken
• 4 medium potatoes
• 3 large carrots
• 1 large red onion
• 1 whole lemon
• 6 cloves garlic
• 3 tablespoons olive oil
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and place it on a cutting board. Generously season the chicken with 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, paprika, and dried oregano. Rub the seasoning all over, including under the skin if possible, for extra flavor.

Step 3

Slice the lemon in half. Stuff the cavity of the chicken with half the lemon, the garlic cloves, 1 sprig of rosemary, and 2 sprigs of thyme. Rub the softened butter over the chicken's skin.

Step 4

Prepare the vegetables by washing and cutting the potatoes and carrots into 1-inch chunks, and cutting the red onion into wedges.

Step 5

In a large bowl, combine the vegetables with the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and olive oil. Toss to coat.

Step 6

Arrange the seasoned vegetables in a single layer in a large roasting pan. Place the remaining half of the lemon, rosemary, and thyme among the veggies.

Step 7

Set the chicken on top of the vegetables in the center of the pan, breast-side up.

Step 8

Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh.

Step 9

Halfway through the cooking time, baste the chicken with its own pan juices to keep it moist and ensure even browning.

Step 10

Remove the chicken from the oven and let it rest for 15 minutes before carving. Toss the vegetables gently in the pan juices for extra flavor before serving.

Step 11

Serve the chicken carved into pieces alongside the roasted vegetables for a warm, comforting meal.

Nutrition Facts

Serving size	2695.1 grams (2695.1g)

Amount per serving	% Daily Value*
Calories	1731

Total Fat 79.50g	102%
Saturated Fat 24.10g	121%
Polyunsaturated Fat 4.30g
Cholesterol 164mg	55%
Sodium 5080mg	221%
Total Carbohydrate 218.80g	80%
Dietary Fiber 30.50g	109%
Total Sugars 28.00g
Protein 52.40g	105%

Vitamin D 0IU	0%
Calcium 337mg	26%
Iron 14mg	76%
Potassium 5760mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 11.6%

Carbs: 48.6%