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Simple Herb-Roasted Chicken & Vegetables: 1 Easy Recipe

Herb-Roasted Chicken & Vegetables (Sunday Dinner Made Easy)
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A simple and delicious recipe for herb-roasted chicken and vegetables, perfect for an easy and satisfying Sunday dinner. This dish brings comforting flavors and is a joy to prepare and share.

Ingredients

Scale
  • 1 whole chicken (about 3-4 pounds)
  • 2 pounds mixed vegetables (such as potatoes, carrots, broccoli, and onions), cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 1 tablespoon dried herbs (such as rosemary, thyme, and oregano)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, mix together 2 tablespoons of olive oil, dried herbs, salt, pepper, and minced garlic.
  4. Rub the herb mixture all over the chicken, both inside and out.
  5. Place the chicken in a large roasting pan.
  6. In a separate bowl, toss the cut vegetables with the remaining 1 tablespoon of olive oil.
  7. Arrange the seasoned vegetables around the chicken in the roasting pan.
  8. Roast for 1 hour to 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  9. Let the chicken rest for 10 minutes before carving.
  10. Serve the roasted chicken and vegetables hot.

Notes

  • Feel free to use your favorite vegetables.
  • For extra flavor, you can add lemon slices or fresh herbs to the chicken cavity.
  • Ensure vegetables are cut into similar sizes for even cooking.

Nutrition

Find it online: https://whiskdaily.com/herb-roasted-chicken-vegetables-sunday-dinner/