Roasted Chicken and Vegetables
Roasted chicken and vegetables is a comforting, one-pan meal that combines tender, golden chicken with vibrant, caramelized veggies. The aromatic blend of fresh herbs and olive oil creates a mouthwatering dish that’s perfect for weeknights or special occasions. Enjoy this delightful recipe that brings warmth to your kitchen and joy to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 3 medium carrots, chopped
- 1 pound Yukon gold or red potatoes, cut into chunks
- 2 sweet onions, sliced into wedges
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels. Rub olive oil all over the chicken and season generously with salt, pepper, rosemary, and thyme.
- Chop the carrots, potatoes, and onions into even-sized pieces.
- Arrange the seasoned chicken in the center of a baking sheet; surround it with the chopped vegetables.
- Drizzle more olive oil over the vegetables and sprinkle with additional salt and pepper; toss gently.
- Roast in the oven for about 1 hour or until the internal temperature of the chicken reaches 165°F (75°C).
Nutrition
- Serving Size: 1/4 roasted chicken with vegetables (approximately 350g)
- Calories: 490
- Sugar: 5g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 130mg