Dinner Recipes

Classic Herb-Roasted Chicken with Seasonal Vegetables

This timeless recipe brings together tender, juicy chicken with aromatic herbs and perfectly roasted vegetables for a comforting meal that never goes out of style.
8 min read
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Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings
6

Ingredients

  • 1 whole chicken (4-5 lbs), giblets removed
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 lemon, halved
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, quartered
  • 2 red onions, quartered
  • 1 cup chicken broth

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a large roasting pan.
  2. In a small bowl, combine 2 tablespoons olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the chicken, including under the skin where possible.
  3. Stuff the cavity of the chicken with the lemon halves. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  4. Arrange the carrots, potatoes, and onions around the chicken. Drizzle the vegetables with the remaining tablespoon of olive oil and season with salt and pepper.
  5. Pour the chicken broth into the bottom of the roasting pan. Roast for 20 minutes at 425°F.
  6. Reduce the oven temperature to 375°F (190°C) and continue roasting for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve with the roasted vegetables and pan juices.
Notes:
For extra crispy skin, you can increase the oven temperature to 450°F for the last 10 minutes of cooking. Make sure to baste the chicken with pan juices halfway through cooking for maximum flavor and moisture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

The Perfect Sunday Dinner

There's something deeply satisfying about a perfectly roasted chicken. The aroma that fills your kitchen as it cooks, the golden-brown skin that crackles when you carve into it, and the tender, juicy meat that falls off the bone—it's comfort food at its finest.

This recipe has been passed down through generations in my family, with each cook adding their own special touch. The combination of fresh herbs, garlic, and lemon creates a flavor profile that's both classic and unforgettable. The vegetables roast alongside the chicken, soaking up all those delicious pan juices and becoming caramelized and tender.

Tips for Success

The key to a perfectly roasted chicken is starting with a good quality bird. Look for organic or free-range chicken if possible—the flavor difference is remarkable. Make sure to bring the chicken to room temperature before roasting, which helps it cook more evenly.

Don't skip the resting time after cooking. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While the chicken rests, you can use the pan drippings to make a simple gravy if desired.

Serving Suggestions

This herb-roasted chicken pairs beautifully with a crisp green salad and crusty bread to soak up the pan juices. For a complete meal, consider adding a side of steamed green beans or roasted Brussels sprouts. A light white wine, such as Chardonnay or Sauvignon Blanc, complements the herbs and chicken perfectly.

Leftovers are a blessing in disguise. Use the remaining chicken meat for sandwiches, salads, or chicken soup. The carcass makes an excellent base for homemade chicken stock—simply simmer it with vegetables and herbs for a few hours.

Making It Your Own

While this recipe is delicious as written, don't be afraid to experiment with different herb combinations. Sage and oregano work wonderfully, as does a mixture of tarragon and parsley. You can also swap out the vegetables based on what's in season—try parsnips, sweet potatoes, or fennel for variety.

For a Mediterranean twist, add olives and sun-dried tomatoes to the roasting pan. Or go for an Asian-inspired version by using ginger, soy sauce, and sesame oil in place of the herbs and olive oil.

Whatever variations you choose, this roasted chicken recipe provides a solid foundation for a memorable meal that brings people together around the table.