Description
A simple and flavorful herb-roasted chicken made on a sheet pan with vegetables for an easy one-pan meal.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 lb baby potatoes, halved
- 2 carrots, sliced
- 1 onion, quartered
Instructions
- Preheat oven to 425°F.
- Pat chicken dry and place on a sheet pan.
- In a bowl, mix olive oil, rosemary, thyme, parsley, salt, pepper, and garlic.
- Rub the herb mixture all over the chicken.
- Stuff the cavity with lemon slices.
- Arrange potatoes, carrots, and onion around the chicken.
- Roast for 1 hour or until chicken reaches 165°F internally.
- Let rest 10 minutes before carving.
Notes
- Use kitchen twine to tie the legs for even cooking.
- Check chicken temperature with a meat thermometer.
- For crispier skin, broil for the last 2-3 minutes.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
