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
Scale
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
