Description
A delicious and tender roasted chicken infused with garlic and herbs, served with perfectly roasted vegetables.
Ingredients
Scale
- 1 whole chicken (4–5 pounds), giblets removed
- 8 garlic cloves (4 minced, 4 whole)
- 3 tablespoons fresh herbs (rosemary, thyme, sage), finely chopped
- 2 tablespoons olive oil
- 1 lemon, zested and quartered
- 2 tablespoons unsalted butter, softened
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound baby potatoes, halved
- 3 large carrots, cut into 2-inch pieces
- 2 parsnips, cut into 2-inch pieces
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (rosemary, thyme, oregano blend)
- Salt and pepper to taste
Instructions
- Prepare the chicken: Pat the chicken completely dry with paper towels. In a small bowl, combine minced garlic, chopped herbs, lemon zest, softened butter, salt, and pepper to create herb butter. Loosen the skin and spread half the mixture underneath.
- Season inside and out: Rub the remaining herb butter over the chicken, season the cavity, and stuff with quartered lemon and whole garlic.
- Prepare the vegetables: Toss potatoes, carrots, parsnips, and onions with olive oil, dried herbs, salt, and pepper in a large roasting pan.
- Position and roast: Place the chicken in the center of the pan surrounded by vegetables. Roast at 425°F (218°C) for 30 minutes.
- Reduce heat and continue cooking: Lower to 375°F (190°C) and roast for approximately 45 minutes, or until internal temperature reaches 165°F (74°C). Stir the vegetables once during cooking.
- Rest before serving: Remove the chicken and let it rest for 15 minutes before carving.
- Finish and serve: Return vegetables to oven if needed for crisping, and spoon pan juices over before serving.
Notes
For a healthier option, substitute skinless chicken or increase vegetable ratio.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
Keywords: roasted chicken, garlic chicken, herb chicken, one-pan dinner, comfort food