Description
Herb Roasted Chicken with Spring Veggies is a flavorful dish that combines tender chicken with vibrant vegetables.
Ingredients
Scale
- 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