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- 1 whole chicken (about 4-5 pounds) - 1/4 cup olive oil - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped - 4 cloves garlic, minced - 1 lemon, zested and halved - 4 medium carrots, cut into chunks - 4 medium potatoes, quartered - 2 medium onions, quartered - Salt and pepper to taste

Simple Herb-Roasted Chicken with Veggies

Discover the joy of cooking with this delightful Herb Garden Roast Chicken recipe! Perfect for any occasion, this classic dish is infused with fresh herbs, garlic, and lemon, delivering irresistible flavor. With simple steps and wholesome ingredients, you'll create a perfectly roasted chicken paired with vibrant vegetables. Ideal for gatherings or a weeknight meal, this recipe promises comfort and satisfaction at your dining table. Try it and enjoy the warmth of home-cooked goodness!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon garlic, minced

1 lemon, halved

Salt and pepper, to taste

4 medium carrots, cut into 2-inch pieces

3 medium potatoes, quartered

1 large onion, quartered

1 cup chicken broth

Instructions
 

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

    Prepare the Chicken: Pat the chicken dry with paper towels and place it in a roasting pan.

      Make the Herb Mixture: In a small bowl, combine olive oil, rosemary, thyme, parsley, garlic, salt, and pepper. Mix well until combined.

        Season the Chicken: Rub the herb mixture all over the chicken, making sure to get it under the skin for maximum flavor. Squeeze the juice of one lemon half into the cavity, and place both lemon halves inside the chicken.

          Prepare Veggies: In a separate bowl, toss the carrots, potatoes, and onion with a drizzle of olive oil, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.

            Add Chicken Broth: Pour the chicken broth into the bottom of the pan to keep the chicken moist while roasting.

              Roast the Chicken: Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Baste the chicken with pan juices halfway through.

                Rest and Serve: Once cooked, remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. Serve with the roasted vegetables, and drizzle some of the pan juices over the top for extra flavor.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6