Roast Herbed Chicken And Veggies Recipe

Name: Roast Herbed Chicken And Veggies
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Olive Oil; Dried Basil; Dried Marjoram; Dried Rosemary; Garlic Cloves; 1 teaspoon salt; 1/2 teaspoon black pepper; Carrots; Onion; Whole Chickens

This mouthwatering recipe, discovered in a library cookbook, creates a perfectly roasted chicken infused with fragrant herbs and tender roasted vegetables. A simple yet elegant dish, perfect for a weeknight dinner or a special occasion. Enjoy juicy chicken and perfectly seasoned veggies in under an hour!

Prep Time 15 mins

Cook Time 50 mins

Calories 403.9 kcal

Protein 51g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Herbed Chicken And Veggies

Olive Oil
Dried Basil
Dried Marjoram
Dried Rosemary
Garlic Cloves
1 teaspoon salt
1/2 teaspoon black pepper
Carrots
Onion
Whole Chickens

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How to Make Roast Herbed Chicken And Veggies

Preheat oven to 425°F (220°C).
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh marjoram, 1 tablespoon chopped fresh rosemary, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
In a shallow roasting pan, toss 1 pound mixed vegetables (such as carrots, potatoes, and broccoli) with half of the herb oil mixture. Spread vegetables evenly around the edges of the pan.
Place 1.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work well) in the center of the pan.
Brush the chicken pieces generously with the remaining herb oil mixture.
Roast uncovered for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Adjust cooking time based on your oven and the size of the chicken pieces.
Let rest for 5 minutes before serving.