Description
A comforting and flavorful dish featuring a tender, herb-infused chicken roasted to perfection with colorful root vegetables.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 4 carrots, chopped
- 2 potatoes, chopped
- 1 onion, quartered
- 1 cup vegetable broth
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the olive oil, salt, pepper, thyme, rosemary, and garlic powder.
- Rub the herb mixture all over the chicken.
- Place the chopped vegetables in a roasting pan and pour the vegetable broth over them.
- Put the chicken on top of the vegetables in the roasting pan.
- Roast in the preheated oven for 1 hour and 15 minutes.
- Let the chicken rest for 10 minutes before carving.
- Serve the carved chicken alongside the roasted vegetables.
Notes
Serve with a light salad or crusty bread for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg