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In today’s fast-paced world, finding time to prepare a comforting and hearty meal can often feel like a challenge. However, there’s something incredibly satisfying about gathering around a table with family and friends to share a delicious meal that warms the heart. One dish that perfectly encapsulates this experience is the Savory Herb Roasted Chicken & Veggies. Not only is it a one-pan wonder that minimizes cleanup, but it also combines the succulent flavors of roasted chicken with a vibrant medley of seasonal vegetables, making it a feast for both the eyes and the palate.

Herb Roasted Chicken and Vegetables

Discover the joy of cooking with our Savory Herb Roasted Chicken & Veggies, a delicious one-pan meal perfect for gatherings. This recipe features juicy roasted chicken seasoned with fresh herbs and colorful seasonal vegetables, all cooked to perfection. With easy-to-follow steps and minimal cleanup, you can create a heartwarming dish that warms the soul and impresses your loved ones. Elevate your home cooking experience and savor every bite of this comforting classic!
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Ingredients
  

1 whole chicken (3-4 lbs)

4 tbsp olive oil

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

4 cloves garlic, minced

Zest of 1 lemon

1 lemon (cut into wedges)

Salt and black pepper, to taste

4 large carrots, peeled and chopped into thick sticks

3 medium potatoes, quartered

1 red onion, quartered

1 cup chicken broth

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the whole chicken dry with paper towels. This will help with achieving a crispy skin.

      Make the Herb Mixture: In a small bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, and black pepper. Mix well to form an herb paste.

        Season the Chicken: Gently loosen the skin of the chicken over the breast and thighs using your fingers. Rub about half of the herb mixture under the skin and the rest over the surface of the chicken, ensuring an even coating.

          Add Vegetables: In a large roasting pan, place the chopped carrots, potatoes, and red onion. Drizzle with a little olive oil, season with salt and pepper, and toss to combine. Spread the vegetables out evenly in the pan.

            Prepare for Roasting: Place the seasoned chicken on top of the vegetables in the roasting pan. Squeeze the lemon wedges over the chicken and tuck them into the pan around the chicken.

              Add Broth: Pour the chicken broth into the bottom of the roasting pan. This will help to keep everything moist while the chicken roasts.

                Roast the Chicken: Place the roasting pan in the preheated oven and roast for about 1 hour and 15-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) at the thickest part of the thigh and the skin is golden brown.

                  Rest and Serve: Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve alongside the roasted vegetables and enjoy!

                    Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 4-6