This Garlic Herb Roasted Chicken with Roasted Vegetables recipe is a perfect choice for a hearty and flavorful meal. The chicken is marinated in a mixture of garlic, herbs, and olive oil, then roasted to perfection. Alongside the chicken, a medley of colorful vegetables is roasted, enhancing the overall taste and providing a nutritious side dish. This recipe is simple to prepare and yields a delicious and satisfying meal for family and friends.
Ingredients:
- 1 whole chicken (approximately 4 pounds)
- 6 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 lemon, zested and juiced
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 pound baby potatoes, halved
- 2 large carrots, peeled and cut into chunks
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, peeled and cut into wedges
Instructions:
Preheat the oven to 425°F (220°C).
In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon zest, juice of half the lemon, 2 tablespoons of olive oil, salt, and pepper. Mix well to form a marinade.
Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a roasting pan or a baking dish.
Carefully loosen the skin of the chicken by gently sliding your fingers under the skin. Be careful not to tear the skin.
Spoon half of the marinade mixture under the loosened skin and spread it evenly over the chicken breasts and thighs. Rub the remaining marinade mixture all over the outside of the chicken.
Season the chicken generously with salt and pepper, both inside and out.
In a separate bowl, combine the halved baby potatoes, carrot chunks, bell peppers, red onion wedges, remaining olive oil, salt, and pepper. Toss until the vegetables are coated with the oil and seasoning.
Place the seasoned vegetables around the chicken in the roasting pan.
Insert a meat thermometer into the thickest part of the chicken thigh, being careful not to touch the bone.
Transfer the roasting pan to the preheated oven and roast for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
Check the vegetables halfway through cooking and give them a stir to ensure even roasting.
Once the chicken is cooked through, remove the roasting pan from the oven and tent it with aluminum foil. Allow the chicken to rest for about 10 minutes before carving.
To serve, carve the chicken into pieces and arrange it on a platter with the roasted vegetables.
Garnish with fresh parsley and lemon wedges, if desired.
Enjoy your delicious Garlic Herb Roasted Chicken with Roasted Vegetables!
Conclusion:
This Garlic Herb Roasted Chicken with Roasted Vegetables recipe is a crowd-pleasing main course that brings together tender and flavorful chicken with a medley of colorful and roasted vegetables. The combination of garlic, herbs, and lemon infuses the chicken with a delightful aroma and taste, while the roasted vegetables provide a satisfying side dish. This recipe is perfect for family gatherings, dinner parties, or any occasion when you want to impress your guests with a hearty and delicious meal.
