Roast Chicken with Herb-Infused Vegetables
A comforting and flavorful Sunday dinner with roasted chicken, crispy potatoes, sweet carrots, and aromatic herbs.
Equipment
- Roasting Pan
Ingredients
Protein
- 1 whole chicken about 4-5 lbs, or substitute with beef roast or pork loin
Vegetables
- 4 large potatoes peeled and cut into chunks
- 3 medium carrots peeled and cut into thick slices
- 1 large onion quartered
- 5 cloves garlic smashed
- 1 cup green beans optional, for a pop of color and nutrition
Herbs & Spices
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tbsp dried oregano
- 1 tbsp paprika for extra warmth and color
- to taste salt
- to taste pepper
For Roasting
- 2 tbsp olive oil
- 1 cup chicken broth or vegetable broth for a lighter option
- 2 tbsp butter for basting
Instructions
- Preheat the oven to 400°F (200°C). Prepare a large roasting pan.
- Rub the whole chicken with olive oil, salt, pepper, paprika, oregano, and minced garlic. Tuck the rosemary and thyme sprigs inside the cavity of the chicken.
- Place the potatoes, carrots, onions, and smashed garlic around the chicken in the roasting pan. Drizzle with olive oil, salt, and pepper. Add green beans if using, and toss to coat.
- Pour the chicken broth into the bottom of the roasting pan. Place the chicken in the center and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Halfway through, baste the chicken with melted butter.
- If the vegetables need more time, remove the chicken and let it rest while continuing to cook the vegetables for an additional 10-15 minutes.
- Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving. Serve the roasted vegetables alongside the chicken.
Notes
This is a comforting, hearty meal perfect for a Sunday dinner. You can substitute the chicken with a beef roast or pork loin for variety.