Description
This hearty dish features a perfectly roasted chicken, seasoned with fragrant herbs, accompanied by garlic butter-coated veggies and crispy, golden potatoes. A simple yet delicious meal that will impress at any dinner table!
Ingredients
Scale
- 1 whole chicken (about 4 lbs)
- 3 tbsp olive oil
- 2 tbsp butter, melted
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (carrots, zucchini, bell peppers)
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the chicken with olive oil, melted butter, rosemary, thyme, minced garlic, salt, and pepper.
- Place the chicken in a roasting pan. Arrange the halved potatoes and veggies around it.
- Roast for 1 hour and 20 minutes, or until the chicken reaches 165°F (75°C) and the potatoes are crispy.
- Baste the chicken occasionally with its juices for extra flavor.
- Serve hot with the roasted veggies and crispy potatoes.
Notes
- For extra crispy potatoes, preheat the baking sheet in the oven before placing the potatoes on it.
- Feel free to use any vegetables you have on hand, such as parsnips or sweet potatoes.
- Ensure the chicken skin is dry before roasting for a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 480
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g