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Flavorful Herb-Roasted Chicken with 6 Veggies

Herb-Roasted Chicken with Rainbow Vegetables
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Enjoy a healthy and colorful roast chicken dinner with tender, herb-infused chicken and a vibrant medley of roasted vegetables. This simple yet delicious meal is perfect for a family gathering.

Ingredients

Scale
  • 1 whole chicken (about 3-4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound small potatoes, quartered
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound broccoli florets
  • 1 red onion, cut into wedges

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
  4. Rub the herb mixture all over the chicken.
  5. Place the chicken in a large roasting pan.
  6. Arrange the potatoes, carrots, and red onion around the chicken in the roasting pan.
  7. Roast for 1 hour.
  8. Add the broccoli florets to the roasting pan.
  9. Continue roasting for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  10. Let the chicken rest for 10 minutes before carving.

Notes

  • For extra flavor, you can stuff the chicken cavity with lemon halves and fresh herbs before roasting.
  • Feel free to use your favorite seasonal vegetables.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Nutrition

Find it online: https://recipesfleet.com/herb-roasted-chicken-rainbow-vegetables/