Go Back
The centerpiece of this recipe is, of course, the whole chicken. When selecting a chicken for roasting, look for a bird that is plump and has a good layer of fat beneath the skin. This fat is vital for achieving that golden, crispy skin we all crave. Opt for organic or free-range chickens whenever possible; they tend to be more flavorful and have a better texture compared to conventionally raised birds.

Herb Roasted Chicken and Vegetables

Discover the comfort of Herb Roasted Chicken & Veggie Medley, a delightful dish that combines wholesome ingredients with vibrant flavors. With a whole chicken seasoned perfectly and a colorful mix of carrots, potatoes, and green beans, this recipe is not only easy to prepare but also nourishing for the body. Perfect for family gatherings or cozy dinners, enjoy the harmony of fresh herbs and the joy of home-cooked meals that bring everyone together.
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (3-4 lbs), cleaned and patted dry

4 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon paprika

1 lemon, zested and quartered

6 cloves garlic, smashed

4 medium carrots, peeled and cut into chunks

3 medium potatoes, diced into cubes (Yukon gold or red potatoes work best)

1 medium red onion, cut into wedges

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: In a small bowl, combine the olive oil, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and paprika. Rub the mixture all over the chicken, making sure to get it under the skin for maximum flavor.

      Stuff the Chicken: Place the lemon quarters and smashed garlic cloves inside the cavity of the chicken. This will add moisture and flavor during roasting.

        Prepare Vegetables: In a large mixing bowl, toss the carrots, potatoes, red onion, and green beans with a drizzle of olive oil, salt, and pepper until they are well coated.

          Arrange in the Baking Dish: Place the seasoned chicken in the center of a large roasting pan or baking dish. Surround the chicken with the prepared vegetables, ensuring everything is spread out for even roasting.

            Roasting: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown and crispy. Baste the chicken with the juices halfway through for added moisture.

              Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes tented with aluminum foil. This allows the juices to redistribute.

                Serve: Carve the chicken and serve it alongside the roasted vegetables. Garnish with fresh parsley for a pop of color.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4-6 servings