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Amazing Garlic-Herb Roast Chicken & Veggies 1

Garlic-Herb Roast Chicken & Veggies (Sunday Roast Simplified)
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A simple, flavorful recipe for a complete Sunday roast featuring chicken and vegetables cooked together. This recipe is designed for ease and great taste.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 lbs mixed root vegetables (potatoes, carrots, parsnips), chopped
  • 1 head of garlic, top sliced off
  • 4 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, half of the rosemary, half of the thyme, salt, and pepper.
  3. Place the seasoned vegetables in a large roasting pan, spreading them in an even layer.
  4. Pat the chicken dry with paper towels. Rub the remaining 2 tablespoons of olive oil all over the chicken skin.
  5. In a small bowl, mix the remaining rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken.
  6. Place the head of garlic and the lemon halves inside the cavity of the chicken.
  7. Place the seasoned chicken directly on top of the bed of vegetables in the roasting pan.
  8. Roast for 75 to 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the thigh.
  9. Remove the chicken from the oven. Let it rest for 15 minutes before carving.
  10. Toss the roasted vegetables with the pan juices before serving alongside the chicken.

Notes

  • Use a meat thermometer to check for doneness; this prevents overcooking.
  • If your vegetables start browning too quickly, you can move them to the sides of the pan or cover them loosely with foil.
  • Jacob suggests adding a splash of white wine to the bottom of the pan before roasting for extra moisture.

Nutrition

Find it online: https://tasteportfolio.com/garlic-herb-roast-chicken-veggies-sunday-roast/