Roasted Chicken with Herb Vegetables Recipe
If you’re hunting for a hearty, flavor-packed meal that brings family and friends to the table, look no further than Roasted Chicken with Herb Vegetables. This dish features a succulent whole chicken, seasoned generously with garlic and fragrant herbs, nestled on a bed of colorful root vegetables and Brussels sprouts. As everything roasts together, the chicken juices mingle with the veggies, creating a one-pan masterpiece that’s both rustic and elegant. It’s the kind of meal that feels special without fuss, and it’s destined to become a favorite for Sunday dinners or cozy gatherings.
Ingredients You’ll Need
The beauty of Roasted Chicken with Herb Vegetables lies in its simplicity: every ingredient matters, each bringing something unique to the table. From the juicy chicken and zesty lemon to the earthy root veggies and aromatic herbs, these staples combine to create pure comfort on a platter.
- Whole chicken (about 4 lbs): Choose a fresh, plump bird for the juiciest results and plenty of servings.
- Olive oil (3 tablespoons): This helps the herbs stick and encourages crisp, golden skin.
- Garlic cloves (4, minced): Fresh garlic infuses the chicken and vegetables with robust flavor.
- Salt (2 teaspoons): Essential for seasoning every bite and drawing out moisture for crispy skin.
- Black pepper (1 teaspoon): Adds just the right amount of warmth to balance the herbs.
- Dried thyme (2 teaspoons): A classic poultry herb that brings woodsy, aromatic notes.
- Dried rosemary (2 teaspoons): Its piney, peppery flavor pairs beautifully with both chicken and root vegetables.
- Dried oregano (2 teaspoons): Earthy and slightly sweet, oregano rounds out the herb blend.
- Paprika (1 teaspoon): For a subtle smokiness and appealing color.
- Lemon (1, quartered): Stuffed inside the chicken, lemon keeps the meat juicy and adds brightness.
- Onion (1, quartered): Aromatic and sweet, it flavors the chicken from the inside out.
- Carrots (4, cut into large chunks): Roasting brings out their natural sweetness and gorgeous color.
- Potatoes (3, cut into chunks): They soak up the pan juices and become irresistibly tender.
- Parsnips (2, cut into chunks): Slightly nutty and sweet, parsnips add depth and variety to the veggie mix.
- Brussels sprouts (2 cups, halved): These caramelize beautifully and offer a touch of green.
- Chicken broth (1/2 cup): Keeps everything moist and creates flavorful pan juices for serving.
How to Make Roasted Chicken with Herb Vegetables
Step 1: Prepare the Herb Paste
Start by preheating your oven to 425°F. In a small bowl, combine the olive oil, minced garlic, salt, pepper, thyme, rosemary, oregano, and paprika. Stir until you have a thick, fragrant paste. This mixture is your secret weapon for deeply flavorful Roasted Chicken with Herb Vegetables.
Step 2: Season the Chicken
Pat your chicken dry with paper towels—this is crucial for crispy skin. Rub the herb paste all over the outside and inside of the chicken, making sure every nook and cranny gets coated. This not only seasons the meat but also creates the gorgeous golden crust that makes this dish so inviting.
Step 3: Stuff and Arrange
Tuck the lemon wedges and onion quarters inside the chicken’s cavity. This step infuses the meat with moisture and subtle citrusy aroma as it roasts. Next, scatter the carrots, potatoes, parsnips, and Brussels sprouts into a large roasting pan, creating a colorful veggie bed.
Step 4: Assemble and Add Broth
Nestle the seasoned chicken on top of the vegetables. Pour the chicken broth into the bottom of the pan; this keeps everything moist and encourages those delicious pan juices to form, which you’ll love spooning over the final dish.
Step 5: Roast to Perfection
Roast the chicken uncovered for 1 hour 20 minutes to 1 hour 30 minutes, or until the thickest part of the thigh registers 165°F on a meat thermometer. About halfway through, baste the chicken with the pan juices to keep the meat extra juicy and the vegetables luscious.
Step 6: Rest, Carve, and Serve
Once done, let the chicken rest for 10 minutes before carving. This short wait makes all the difference, allowing the juices to redistribute for the most tender slices. Arrange the carved chicken on a platter with those golden roasted vegetables, and get ready to wow everyone at your table with Roasted Chicken with Herb Vegetables.
How to Serve Roasted Chicken with Herb Vegetables
Garnishes
A finishing touch can elevate your platter from homey to showstopping. Sprinkle freshly chopped parsley or thyme over the top for a burst of color and a fresh herbal aroma. A few extra lemon wedges on the side allow guests to add a pop of citrus just before eating, brightening up the whole dish.
Side Dishes
Roasted Chicken with Herb Vegetables is a complete meal on its own, but if you want to round things out, consider serving with warm crusty bread for sopping up the pan juices, or a simple green salad for a refreshing contrast. A glass of white wine or sparkling water with lemon also pairs beautifully.
Creative Ways to Present
For special occasions, arrange the carved chicken atop the roasted vegetables on a large rustic platter, garnished with extra herbs and lemon slices. For a more casual vibe, let everyone help themselves straight from the roasting pan at the table. You can even serve individual portions in shallow bowls for a cozy, bistro-style feel.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Roasted Chicken with Herb Vegetables to airtight containers and refrigerate for up to 3 days. Store the chicken and vegetables separately if possible, to keep the veggies from getting soggy.
Freezing
To freeze, carve the chicken and portion the vegetables, then place them in freezer-safe bags or containers. Label and freeze for up to 2 months. This makes future weeknight dinners a breeze—just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F oven, covered with foil, until warmed through (about 20 minutes). For a quick lunch, the microwave works too, but the oven helps restore that lovely roasted texture. Add a splash of chicken broth if things look a little dry.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! If you prefer, you can use bone-in, skin-on chicken thighs or breasts. Just reduce the roasting time to about 45-55 minutes, checking for doneness as you go.
What other vegetables work well in this recipe?
Feel free to get creative—sweet potatoes, butternut squash, fennel, or zucchini are all wonderful substitutes or additions. Just cut everything into similar-sized chunks so they cook evenly.
How do I get extra crispy skin on the chicken?
For a shatteringly crisp skin, broil the chicken for the last 2–3 minutes of roasting. Keep a close eye so it doesn’t burn, and let the chicken rest before carving to preserve that crispiness.
Is this recipe gluten-free?
Yes, Roasted Chicken with Herb Vegetables is naturally gluten-free, making it a fantastic option for anyone with dietary restrictions. Just double-check your chicken broth to be sure it’s certified gluten-free.
Can I prepare Roasted Chicken with Herb Vegetables ahead of time?
Definitely! You can season and stuff the chicken a day ahead, then cover and refrigerate until ready to roast. Chop the vegetables in advance to save even more time on the day of cooking.
Final Thoughts
There’s something truly comforting about bringing a golden-brown Roasted Chicken with Herb Vegetables to the table. It’s a dish that never fails to impress, yet it’s simple enough for any night of the week. Give it a try, and I promise—it’ll become a regular star in your kitchen lineup!
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Roasted Chicken with Herb Vegetables Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful roasted whole chicken seasoned with a blend of herbs and spices, served alongside a medley of roasted vegetables for a hearty and comforting meal perfect for any occasion.
Ingredients
Chicken and Seasoning
- 1 whole chicken (about 4 lbs)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 lemon, quartered
- 1 onion, quartered
Vegetables
- 4 carrots, cut into large chunks
- 3 potatoes, cut into chunks
- 2 parsnips, cut into chunks
- 2 cups Brussels sprouts, halved
Other
- 1/2 cup chicken broth
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly and to achieve a crispy skin.
- Make the Herb Paste: In a small bowl, combine olive oil, minced garlic, salt, black pepper, dried thyme, rosemary, oregano, and paprika. Mix well to create a flavorful seasoning paste.
- Prepare the Chicken: Pat the chicken dry with paper towels to ensure the skin crisps up properly. Rub the herb paste all over the outside and inside of the chicken for maximum flavor penetration.
- Stuff the Chicken: Place the lemon wedges and onion quarters into the chicken cavity to infuse the meat with aromatic flavors during roasting.
- Arrange Vegetables: Spread the carrots, potatoes, parsnips, and Brussels sprouts evenly in a large roasting pan to cook alongside the chicken.
- Position the Chicken: Place the seasoned stuffed chicken on top of the arranged vegetables in the roasting pan. Pour the chicken broth into the bottom of the pan to keep the vegetables moist and create pan juices for basting.
- Roast the Chicken: Cook uncovered in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes. Halfway through cooking, baste the chicken with the pan juices to enhance moisture and flavor.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature at the thickest part of the thigh reaches 165°F (74°C) for safe consumption.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in moist meat.
- Serve: Carve the chicken and serve it alongside the roasted herb vegetables, enjoying a wholesome and delicious meal.
Notes
- For extra crispy skin, broil the chicken for 2–3 minutes at the end of roasting.
- You can swap vegetables based on preference, such as using sweet potatoes or zucchini.
- Leftovers make great sandwiches or can be added to soups for a second meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion with vegetables
- Calories: 480
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 135 mg
