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Garlic Herb Roasted Chicken & Vegetables: 1 Amazing Meal

Garlic Herb Roasted Chicken & Vegetables
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A comforting and flavorful roasted chicken seasoned with garlic and herbs, served alongside tender, roasted vegetables. This recipe is perfect for a family meal, bringing warmth and deliciousness to your table.

Ingredients

Scale
  • 1 whole chicken (about 3-4 pounds)
  • 2 pounds mixed vegetables (such as potatoes, carrots, broccoli, bell peppers), cut into bite-sized pieces
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 tablespoon dried Italian herbs (or a mix of rosemary, thyme, oregano)
  • Salt and freshly ground black pepper to taste
  • 1 lemon, quartered (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. This helps the skin crisp up.
  3. In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, dried herbs, salt, and pepper.
  4. Rub this mixture all over the chicken, ensuring it gets under the skin where possible. If using, place the lemon quarters inside the chicken cavity.
  5. In a large bowl, toss the prepared vegetables with the remaining 2 tablespoons of olive oil, salt, and pepper.
  6. Arrange the seasoned vegetables in a single layer in a large roasting pan.
  7. Place the seasoned chicken on top of the vegetables in the roasting pan.
  8. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C). The vegetables should be tender and slightly caramelized.
  9. Let the chicken rest for 10-15 minutes before carving.
  10. Serve the carved chicken with the roasted vegetables, garnished with fresh parsley if desired.

Notes

  • Feel free to use any vegetables you have on hand. Root vegetables like parsnips and sweet potatoes also work wonderfully.
  • For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking, keeping a close eye to prevent burning.
  • If you don’t have dried Italian herbs, a mix of fresh rosemary, thyme, and oregano will also work. Use about 1 tablespoon of chopped fresh herbs.

Nutrition

Find it online: https://flavorzine.com/garlic-herb-roasted-chicken-vegetables/