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Description
Simple and flavorful herb roasted chicken with assorted vegetables.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 pound assorted vegetables (carrots, potatoes, broccoli, etc.), chopped
- 2 tablespoons olive oil
- 2 tablespoons mixed dried herbs (rosemary, thyme, oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place chopped vegetables in a large roasting pan.
- Drizzle vegetables with 1 tablespoon of olive oil, and season with salt and pepper.
- Rub chicken with remaining 1 tablespoon of olive oil, and sprinkle with dried herbs, salt, and pepper.
- Place chicken on top of vegetables in the roasting pan.
- Roast for 1 hour and 15 minutes, or until chicken is cooked through and juices run clear when pierced with a fork.
- Let chicken rest for 10 minutes before carving and serving.
Notes
- Adjust roasting time depending on the size of your chicken.
- You can use any combination of vegetables you like.
- For extra flavor, add a squeeze of lemon juice to the vegetables before roasting.
- Prep Time: 15 min
- Cook Time: 75 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg