Roasted Chicken and Vegetables
Roasted chicken and vegetables create a comforting, flavorful meal that’s perfect for any occasion. With its golden-brown chicken and colorful array of veggies, this dish is not only easy to prepare but also offers a delightful blend of textures and tastes. The irresistible aroma fills your kitchen as it roasts, making it an instant family favorite. Whether it’s a cozy weeknight dinner or a Sunday feast, this recipe is sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 3 medium carrots, chopped
- 2 cups Yukon Gold or red potatoes, diced
- 2 medium zucchini, sliced
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry. Season generously with salt and pepper.
- Chop the carrots, potatoes, and zucchini into uniform pieces.
- In a large bowl, combine vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until well coated.
- Place the chicken in a roasting pan and surround it with the vegetable mixture.
- Roast in the preheated oven for about 1 hour to 1 hour 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg