Herb Roasted Chicken with Vegetables
Take your dinner table to the next level with this Herb Roasted Chicken with Vegetables, a foolproof recipe that delivers tender, juicy meat and perfectly caramelized sides. Featuring a whole chicken rubbed with a fragrant blend of olive oil, paprika, fresh rosemary, and thyme, this dish is elevated even further with a stuffing of garlic and lemon for a burst of bright, savory flavor. Surrounding the chicken are vibrant root vegetables—carrots, potatoes, and onions—that roast to golden perfection, soaking up the rich pan drippings. With just 20 minutes of prep and a simple roasting technique, this one-pan wonder is as effortless as it is impressive. Perfect for family dinners or special occasions, it’s a comforting, wholesome meal everyone will love.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 4 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 whole Garlic cloves
- 1 whole Lemon
- 4 medium Carrots
- 4 medium Russet or red potatoes
- 1 large Yellow onion
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Chicken broth (optional)
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and place it breast-side up in the center of a large roasting pan or baking dish.
In a small bowl, mix 3 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Rub this mixture all over the chicken, making sure to coat the entire surface and under the skin if possible.
Peel and lightly crush the garlic cloves. Stuff them, the fresh rosemary, thyme, and half of the lemon (cut into quarters) inside the chicken cavity for added flavor.
Tie the legs of the chicken together with kitchen twine to ensure even cooking.
Peel and chop the carrots into 2-inch pieces. Quarter the potatoes, leaving their skins on if preferred. Slice the onion into thick wedges.
In a large mixing bowl, toss the carrots, potatoes, and onion with 1 tablespoon of olive oil and 1 teaspoon of salt. Arrange the vegetables around the chicken in the roasting pan.
Optionally, pour 1 cup of chicken broth into the bottom of the pan to keep the meat moist and flavorful.
Roast the chicken and vegetables in the preheated oven for 1 hour and 15–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh (not touching the bone). Baste the chicken with pan juices every 30 minutes to enhance its flavor and keep it moist.
Remove the pan from the oven and loosely tent the chicken with aluminum foil. Let it rest for 10 minutes to allow the juices to distribute throughout the meat.
Carefully carve the chicken and serve with the roasted vegetables, spooning the pan drippings over the top for added flavor.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 28.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5446 mg | 116% | |
*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.
