Name: Roasted Garlic Chicken and Vegetables
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 1 whole chicken (3.5 to 4 lbs), giblets removed; 6 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; Zest of 1 lemon; Juice of 1 lemon; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon butter, softened; 1 small onion, quartered; 1 lemon, halved; 3 large carrots, peeled and cut into sticks; 3 medium potatoes, halved or quartered; 1 large red onion, peeled and chunked; 1 zucchini or yellow squash, sliced into thick half-moons; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried Italian herbs

Description

Indulging in a comforting meal has never been easier than with this Roasted Garlic Chicken and Vegetables recipe.

Ingredients

Scale

1 whole chicken (3.5 to 4 lbs), giblets removed
6 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
Zest of 1 lemon
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter, softened
1 small onion, quartered
1 lemon, halved
3 large carrots, peeled and cut into sticks
3 medium potatoes, halved or quartered
1 large red onion, peeled and chunked
1 zucchini or yellow squash, sliced into thick half-moons
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried Italian herbs

Instructions

Start by preheating your oven to 425°F (220°C). This high temperature will create a beautiful golden color and crispy skin on the chicken. While the oven heats, let the chicken sit at room temperature for about 30 minutes. This is a crucial step that ensures the meat cooks evenly.
In a small bowl, combine the minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, salt, pepper, and softened butter to form a flavorful paste. This mixture not only tenderizes the chicken but also infuses it with robust flavors.
Pat the chicken dry with paper towels, as moisture can lead to steaming rather than roasting. Next, carefully rub the marinade under and over the skin, ensuring every part of the chicken is coated. For an added burst of flavor, stuff the chicken’s cavity with the quartered onion and halved lemon.
In a separate bowl, toss your selected vegetables (carrots, potatoes, red onion, and zucchini/squash) with olive oil, salt, pepper, and dried herbs. This will ensure that they are equally delicious while roasting. Spread the seasoned vegetables evenly in your large roasting pan, creating a bed for the chicken.
Place the prepared chicken on top of the vegetables in the roasting pan. If you’d like, you can tie the chicken legs with kitchen twine for a neater presentation. Roast everything in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F. Keep an eye on it during the last few minutes to achieve that perfect golden hue.
Once out of the oven, allow the chicken to rest for 10-15 minutes before carving. This resting period is essential, as it helps the juices redistribute throughout the meat, making for succulent, tender pieces.

Notes

For deeper flavors, marinate the chicken a few hours ahead—or even overnight—in the garlic-herb mixture.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner

Nutrition

Calories: 570 kcal
Sodium: 720 mg
Protein: 40 g