Roasted Chicken with Vegetables
A hearty and healthy dish featuring a whole roasted chicken served with a medley of roasted vegetables.
Ingredients - Serves 4
- Thyme - 1 tablespoon, fresh or dried
- Rosemary - 1 tablespoon, fresh or dried
- Garlic - 4 cloves, minced
- Mixed vegetables (carrots, potatoes, onions) - 4 cups, chopped
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Whole chicken - 1 (about 4 pounds)
Let's Get Started
- Preheat your oven to 425°F (220°C).
- Rinse the chicken inside and out, then pat dry with paper towels.
- Rub the chicken all over with olive oil, then season generously with salt and pepper.
- Place the chicken in a roasting pan.
- In a large bowl, combine the chopped vegetables, minced garlic, rosemary, thyme, and a drizzle of olive oil. Toss until the vegetables are well coated.
- Arrange the vegetables around the chicken in the roasting pan.
- Roast in the preheated oven for about 1.5 hours, or until the chicken is cooked through and the vegetables are tender.
- Let the chicken rest for a few minutes before carving. Serve the chicken with the roasted vegetables.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Calories: 600
- Fat: 35g
- Carbs: 30g
- Protein: 50g
- Sodium: 700mg
- Sugar: 5g
