Herb Roasted Chicken with Spring Veggies is not just a meal; it’s a delightful experience that brings comfort to any dinner table. Growing up, my family would gather around the kitchen as the aroma of roasting chicken filled the air. I can still remember my mother preparing her famous herb-marinated chicken, her hands deftly mixing fresh herbs and garlic into a marinade. The anticipation of that first bite was always exhilarating. This recipe blends the succulent flavors of chicken with vibrant spring vegetables, making it perfect for any occasion. Whether you’re having a family gathering or a cozy dinner for two, this dish will impress. Let’s get cooking!
Why You’ll Love This Herb Roasted Chicken with
- Delicious blend of flavors with fresh herbs and garlic.
- Easy to prepare, making it perfect for busy weeknights.
- Healthy option packed with protein and nutrients.
- Budget-friendly meal that feeds the whole family.
- Versatile dish that can be served on any occasion.
- Perfect for meal prep and leftovers.
- Includes herb-marinated chicken for added flavor.
- Family-friendly, sure to please even picky eaters.
Ingredients for Herb Roasted Chicken with
Here’s everything you need for this delicious dish:
- 1 whole chicken (about 4-5 pounds) – the star of the meal
- 2 cups baby carrots – adds sweetness and color
- 1 cup asparagus, trimmed and cut into 2-inch pieces – brings a fresh crunch
- 1 cup baby potatoes, halved – hearty and satisfying
- 1 onion, cut into wedges – enhances flavor
- 4 garlic cloves, minced – for that aromatic touch
- 3 tablespoons olive oil – helps in browning
- 1 tablespoon fresh rosemary, chopped – perfect herb for roasting
- 1 tablespoon fresh thyme, chopped – adds earthiness
- 1 tablespoon fresh parsley, chopped – for brightness
- Salt and pepper to taste – essential for seasoning
- Juice of 1 lemon – adds freshness
- Lemon wedges for garnish – for presentation
How to Make Herb Roasted Chicken with
- Step 1: Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken.
- Step 2: Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
- Step 3: In a small bowl, mix the olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and lemon juice. Rub this mixture generously over the chicken, both inside and out.
- Step 4: In a large bowl, toss the carrots, asparagus, baby potatoes, and onion with a bit of olive oil, salt, and pepper. Ensure they are evenly coated.
- Step 5: Place the seasoned chicken in a large roasting pan. Scatter the vegetables around the chicken, ensuring they’re well distributed.
- Step 6: Place the roasting pan in the preheated oven. Roast for about 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
- Step 7: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted veggies for a beautiful and delicious meal.
Pro Tips for the Best Herb Roasted Chicken with
These tricks guarantee success every time:
- For extra flavor, marinate the chicken overnight.
- Use seasonal vegetables for the best taste.
- Let the chicken rest after roasting for juicier meat.
What’s the secret to perfect Herb Roasted Chicken with?
The secret is in the herb-infused marinade. It not only adds flavor but keeps the chicken moist. For an extra punch, use fresh herbs whenever possible.
Can I make Herb Roasted Chicken with ahead of time?
Definitely! You can prepare the chicken and vegetables a day ahead. Just store them in the fridge and roast when ready.
How do I avoid common mistakes with Herb Roasted Chicken with?
Don’t rush the resting time; it’s crucial for juicy chicken. Also, avoid overcrowding the pan with vegetables; they need space to roast properly.
Best Ways to Serve Herb Roasted Chicken with
Serve this dish with a fresh garden salad and some crusty bread. For a complete meal, consider pairing it with creamy mashed potatoes or garlic bread. The herb roasted chicken side dishes elevate the dining experience.
Nutrition Facts for Herb Roasted Chicken with
Per serving (recipe makes 4-6 servings):
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 3g
- Sodium: 150mg
Nutritional values are estimates.
How to Store and Reheat Herb Roasted Chicken with
To store, let the chicken cool completely and place it in airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions About Herb Roasted Chicken with
Can I freeze herb roasted chicken with?
Yes! It freezes well. Just make sure to wrap it tightly to avoid freezer burn.
What can I use instead of fresh herbs?
Dried herbs can be used, but reduce the amount to about a third of what you’d use for fresh.
Can I cook herb roasted chicken with in a slow cooker?
Absolutely! Just use the same seasoning and cook on low for 6-8 hours.
Variations of Herb Roasted Chicken with You Can Try
For a twist, try using different herbs like sage or basil. You can also add citrus slices, like oranges, for a zesty flavor. Another option is to try an herb-marinated chicken with a different marinade for variety.
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Herb Roasted Chicken with Spring Veggies: A Delicious Feast
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Herb Roasted Chicken with Spring Veggies is a flavorful dish that combines tender chicken with vibrant vegetables.
Ingredients
- 1 whole chicken (about 4–5 pounds)
- 2 cups baby carrots
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby potatoes, halved
- 1 onion, cut into wedges
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
- Lemon wedges for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and lemon juice. Rub this mixture over the chicken.
- Toss the carrots, asparagus, baby potatoes, and onion with olive oil, salt, and pepper.
- Place the seasoned chicken in a large roasting pan and scatter the vegetables around it.
- Roast for about 1 hour, or until the chicken reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving with the veggies.
Notes
- For extra flavor, marinate the chicken overnight.
- Use seasonal vegetables for the best taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with veggies
- Calories: 450
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
