Garlic Herb Roasted Chicken (Printable Version)
# What You Need:
→ Chicken
01 -
1 whole chicken (about 4 lbs / 1.8 kg), giblets removed
02 -
2 tbsp olive oil
03 -
1 lemon, halved
04 -
6 cloves garlic, peeled and smashed
05 -
2 tbsp fresh rosemary, chopped
06 -
2 tbsp fresh thyme, chopped
07 -
1 tbsp fresh parsley, chopped
08 -
2 tsp kosher salt
09 -
1 tsp black pepper
→ Root Vegetables
10 -
3 medium carrots, peeled and cut into 2-inch pieces
11 -
2 parsnips, peeled and cut into 2-inch pieces
12 -
2 medium yellow potatoes, cut into large chunks
13 -
1 large red onion, cut into wedges
14 -
2 tbsp olive oil
15 -
1 tsp kosher salt
16 -
1/2 tsp black pepper
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C).
02 -
Pat the chicken dry with paper towels. Rub the entire chicken with 2 tbsp olive oil, salt, and pepper.
03 -
Stuff the cavity with lemon halves, 3 smashed garlic cloves, and a handful of mixed herbs.
04 -
Tie the legs together with kitchen twine and tuck the wings under the body.
05 -
In a small bowl, mix the remaining garlic, rosemary, thyme, and parsley. Rub this herb mixture under the skin and over the chicken.
06 -
In a large roasting pan, toss the carrots, parsnips, potatoes, and onion with 2 tbsp olive oil, salt, and pepper. Arrange the vegetables in an even layer.
07 -
Place the prepared chicken on top of the vegetables.
08 -
Roast in the preheated oven for 1 hour 20 minutes, or until the chicken's juices run clear and the internal temperature reaches 165°F (74°C). Stir vegetables once halfway through roasting.
09 -
Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables.
# Additional Notes:
01 -
Substitute sweet potatoes or rutabaga for variety.
02 -
Add a splash of white wine to the pan before roasting for extra flavor.
03 -
Pairs well with a crisp Chardonnay or Sauvignon Blanc.