Herb Roasted Chicken with Potatoes and Carrots
Ingredients
1 whole chicken (4-5 lbs)
1 lb baby potatoes, halved
1 lb carrots, peeled and cut into chunks
4 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 lemon, halved
Salt and pepper to taste
1 cup chicken broth
Directions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Chicken: Pat the chicken dry with paper towels. Rub the chicken with 2 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place the lemon halves inside the cavity of the chicken.
Arrange the Veggies: On a large roasting pan, arrange the halved potatoes and carrot chunks. Drizzle with the remaining 2 tbsp olive oil, season with salt and pepper, and toss to coat. Pour chicken broth into the bottom of the pan.
Roast: Place the chicken on top of the veggies in the roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). If the veggies are browning too quickly, cover the chicken loosely with foil.
Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted potatoes and carrots on the side.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 480 kcal per serving