Oven-Roasted Herb-Glazed Chicken with Veggie Medley

Ingredients

For the Chicken:
- 1 whole chicken (3-4 lbs)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon

For the Vegetable Medley:
- 2 large carrots, peeled and sliced
- 2 medium potatoes, diced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C).

2. Prepare the Chicken:
- Rinse the chicken under cold water and pat dry with paper towels.
- In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice to form an herb glaze.
- Place the chicken in a roasting pan and brush it evenly with the herb glaze. Make sure to coat all sides and underneath the skin where possible.

3. Prepare the Vegetable Medley:
- In a large bowl, combine the carrots, potatoes, bell pepper, and zucchini.
- Drizzle with olive oil, then season with salt, black pepper, and dried oregano. Toss to ensure the vegetables are well coated.

4. Roast the Chicken and Vegetables:
- Arrange the seasoned vegetables around the chicken in the roasting pan.
- Place the pan in the preheated oven.
- Roast for approximately 1 hour and 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Baste the chicken with its pan juices halfway through cooking to keep it moist.

5. Rest and Serve:
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to settle, ensuring a juicy, flavorful outcome.
- Serve the chicken alongside the roasted vegetable medley.

Preparation Time

PT20M
20 minutes

Cooking Time

PT1H30M
1 hour and 30 minutes

Total Time

PT1H50M
1 hour and 50 minutes

Type of Dish

Lunch

Keywords

oven-roasted chicken, herb-glazed chicken, veggie medley, roasted vegetables, lunch recipe, easy chicken recipe, chicken and vegetables, family meal, roasted dinner, oven-cooked lunch

Recipe Yield

Feeds 4 adults

Calories

Total: 1420 calories

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