Description
A flavorful roasted chicken marinated with garlic and herbs, accompanied by seasonal vegetables for a wholesome meal.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 carrots, peeled and cut into chunks
- 4 potatoes, quartered
- 2 onions, sliced
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and pepper to create a herb paste.
- Pat the chicken dry and rub the herb paste all over the chicken, including under the skin.
- Place the chicken in a roasting pan and surround it with carrots, potatoes, and onions.
- Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving and serving with the vegetables.
Notes
For best results, use fresh herbs. Ensure the chicken is thoroughly cooked to avoid foodborne illness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g