Description
A classic Sunday dinner recipe featuring herb-roasted chicken with seasonal vegetables.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- 4 carrots, sliced
- 2 parsnips, sliced
- 1 onion, quartered
- 1 cup chicken broth
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels.
- In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper.
- Rub the herb mixture all over the chicken, including under the skin.
- Place the chicken in a roasting pan.
- Arrange carrots, parsnips, and onion around the chicken.
- Pour chicken broth into the pan.
- Roast in the 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.
- Serve with roasted vegetables.
Notes
- You can substitute vegetables based on seasonality.
- For a crispy skin, ensure the chicken is dry before seasoning.
- Use a meat thermometer for precise cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of a chicken with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: sunday dinner recipes, herb roasted chicken, roasted vegetables