Roasted Herb-Infused Chicken with Root Vegetables

Ingredients

For the Chicken:
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 lemon, halved
- 4 cloves garlic, crushed
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary

For the Vegetables:
- 4 large carrots, peeled and cut into large chunks
- 3 large potatoes, peeled and quartered
- 2 large onions, quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh thyme, leaves removed
- 2 sprigs fresh rosemary, leaves removed

Instructions

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

2. Prepare the Chicken:
- Rinse the chicken under cold water and pat dry with paper towels.
- Rub the chicken all over with olive oil, then season generously with salt and black pepper.
- Squeeze the juice of the lemon halves over the chicken, and place the lemon halves inside the cavity.
- Stuff the cavity with crushed garlic, thyme, and rosemary sprigs.

3. Prepare the Vegetables:
- In a large mixing bowl, combine carrots, potatoes, and onions.
- Drizzle with olive oil and season with salt, black pepper, thyme, and rosemary leaves.
- Toss the vegetables until they are evenly coated with oil and seasoning.

4. Roast:
- Place the prepared vegetables in the bottom of a large roasting pan.
- Place the prepared chicken on top of the vegetables.
- Roast in the preheated oven for 1 hour 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear when the thigh is pierced.

5. Rest and Serve:
- Remove the roasting pan from the oven and let the chicken rest for 15 minutes before carving.
- Serve the chicken alongside the roasted vegetables.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT1H20M
1 hour 20 minutes

Total Time

- PT1H40M
1 hour 40 minutes

Type of Dish

- Dinner

Keywords

- Roasted Chicken
- Dinner Recipe
- Herb-Infused
- Root Vegetables
- Oven-Baked
- Easy Dinner
- Family Meal
- Chicken Dinner
- Thyme & Rosemary
- Roasting

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 2,200

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