Description
A mouthwatering roasted chicken dish paired with tender seasonal vegetables, perfect for family gatherings or weeknight meals.
Ingredients
Scale
- Whole Roasted Chicken (4-5 pounds)
- 1 large Onion, sliced
- 4–6 cloves Garlic, minced
- 3 tablespoons Olive Oil
- Seasonal Vegetables (e.g., potatoes, carrots, Brussels sprouts, zucchini)
- 1 tablespoon Fresh Herbs (rosemary, thyme, parsley), chopped
- Salt and Black Pepper, to taste
- Broth or Cream (optional, for drizzling)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse and pat the chicken dry with paper towels.
- Mix olive oil, minced garlic, salt, and black pepper to create a flavorful rub.
- Rub this mixture all over the chicken, including under the skin.
- Season the inside of the chicken with salt, herbs, and a few garlic cloves.
- Chop seasonal vegetables into even pieces and toss with olive oil, salt, and herbs.
- Place the chicken on top of the vegetables in a roasting pan.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Baste the chicken with pan juices halfway through cooking.
- Rest the chicken for 10-15 minutes after roasting.
- Carve and serve with roasted vegetables, drizzled with broth or cream if desired.
Notes
For an elegant presentation, serve on a platter with fresh herbs and pair with a green salad and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: roasted chicken, vegetables, dinner recipe, comfort food, family meal