I feel incredibly grateful when I sit down to a beautifully roasted chicken with seasonal vegetables. It’s a comforting, wholesome meal that reminds me of family gatherings.
Simple Herb Roast Chicken with Root Vegetables
Ingredients
- 1 whole chicken (3-4 lbs)
- 1 lb mixed root vegetables (carrots, potatoes), chopped
- 1 onion, quartered
- 2 tablespoons olive oil
- 1 tablespoon dried mixed herbs (rosemary, thyme)
- Salt and black pepper to taste
- 4 cloves garlic, smashed
Steps
- Preheat oven to 400°F (200°C). Pat chicken dry with paper towels. Rub with olive oil, herbs, salt, and pepper.
- Place chicken in a roasting pan. Scatter chopped root vegetables, onion, and smashed garlic around the chicken.
- Roast for 1 hour to 1 hour 15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, and vegetables are tender. Baste occasionally with pan juices.
- Let chicken rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.