Description
This Herb Roasted Chicken With Spring Veggies features a golden, crispy whole chicken surrounded by tender potatoes, asparagus, carrots, and fresh herbs.
Ingredients
- 1 whole chicken (3–4 pounds), patted dry
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 8 oz baby carrots
- 1 medium red onion, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. Preheat oven to 425°F and position rack in the lower third.
2. Pat chicken completely dry with paper towels.
3. Mix olive oil, garlic, herbs, lemon zest, salt, and pepper to form a paste.
4. Loosen chicken skin and spread half the herb mixture under the skin, then rub the rest over the exterior.
5. Toss potatoes, asparagus, carrots, and onion with olive oil, salt, and pepper.
6. Place chicken breast-side up in a roasting pan and arrange vegetables around it.
7. Roast 60–70 minutes until internal temperature reaches 165°F.
8. Rest 10 minutes before carving and drizzle vegetables with fresh lemon juice before serving.
Notes
- Pat chicken dry to achieve crispy skin.
- Use an instant-read thermometer for accuracy.
- Let chicken rest before carving to retain juices.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 145mg
Keywords: herb roasted chicken with spring veggies, roasted chicken, spring vegetable dinner