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Roasted chicken has long held the title of a beloved comfort food across various cultures. Its golden, crispy skin and tender, juicy meat evoke feelings of warmth and nostalgia, often marking special family gatherings or Sunday dinners. This recipe for Herb Roasted Chicken and Vegetables takes this classic dish a step further by incorporating fresh herbs and seasonal vegetables, elevating the flavor profile while keeping it simple and wholesome.

Herb Roasted Chicken and Vegetables

Discover the comforting flavors of Herb Roasted Chicken and Vegetables, a timeless family favorite that brings warmth to your kitchen. This recipe features succulent chicken marinated in fresh herbs and served with a vibrant medley of seasonal vegetables, enhancing both taste and nutrition. Roasting locks in essential nutrients while creating a crispy golden skin. Perfect for family dinners, this meal nourishes both body and soul, making it an ideal centerpiece for cherished moments at the table. Embrace the joy of home-cooked comfort food with this simple yet delicious recipe!
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Ingredients
  

For the Chicken:

1 whole chicken (about 4-5 pounds)

4 tablespoons olive oil

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

4 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and freshly ground black pepper to taste

For the Vegetables:

4 large carrots, peeled and cut into chunks

3 medium potatoes, scrubbed and cut into quarters

1 large red onion, quartered

2 cups Brussels sprouts, trimmed and halved

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Optional Garnish:

Fresh herbs (rosemary, thyme, or parsley)

Lemon wedges

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Rinse the chicken under cold water and pat dry with paper towels. Place it in a large roasting pan.

      Make the Herb Mixture: In a bowl, combine olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon juice, lemon zest, salt, and pepper. Mix well to create a marinade.

        Season the Chicken: Rub the herb mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.

          Prepare the Vegetables: In a large bowl, combine the carrots, potatoes, red onion, and Brussels sprouts. Drizzle with olive oil, oregano, salt, and pepper. Toss to coat evenly.

            Arrange in the Pan: Place the seasoned vegetables around the chicken in the roasting pan, spreading them out evenly.

              Roasting: Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced at the thigh. Stir the vegetables halfway through to ensure even roasting.

                Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.

                  Serve: Carve the chicken and serve it with the roasted vegetables on a platter. Optional: Garnish with fresh herbs and lemon wedges for an added touch.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4-6 servings