Description
Herb-Roasted Chicken with Fall Vegetables
Ingredients
For the Chicken:
1 whole chicken (3-4 lbs)
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 lemon, halved
Salt & pepper to taste
For the Vegetables:
2 cups butternut squash, cubed
1 cup carrots, chopped
1 cup celery, chopped
1 cup red onion, quartered
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper to taste
Directions
Prepare the Chicken: Preheat oven to 425°F (220°C). Pat the chicken dry and rub it all over with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place half a lemon inside the cavity.
Season the Vegetables: In a large bowl, toss the squash, carrots, celery, and onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange the vegetables around the chicken in a roasting pan.
Roast: Place the pan in the oven and roast for 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part.
Rest & Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and garnish with fresh rosemary.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 320 kcal per serving
#HerbRoastedChicken #ComfortFood #FallRecipes #EasyDinner #FamilyMeals
