Description
This Herb Roasted Chicken with Spring Veggies recipe offers a delicious and aromatic meal perfect for any occasion. A whole chicken is seasoned with fresh rosemary, thyme, oregano, garlic, and onion powders, then roasted alongside vibrant spring vegetables like carrots, baby potatoes, asparagus, and green beans. A drizzle of honey and balsamic vinegar adds a subtle sweetness and a hint of tanginess, resulting in a juicy, flavorful chicken with tender, caramelized vegetables.
Ingredients
Scale
For the Chicken
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, quartered
For the Vegetables
- 4 medium carrots, peeled and cut into chunks
- 2 cups baby potatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup green beans, trimmed
- 1 tablespoon olive oil (for tossing vegetables)
- Salt and pepper, to taste
For Roasting
- 1/2 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Dry the Chicken: Pat the whole chicken dry thoroughly with paper towels to remove all moisture, which helps achieve crispy skin.
- Oil the Chicken: Rub the entire surface of the chicken with 2 tablespoons of olive oil to help the seasonings adhere and promote browning.
- Season the Chicken: Evenly sprinkle and rub the chopped rosemary, thyme, oregano, garlic powder, onion powder, salt, and black pepper all over the chicken, ensuring complete coverage.
- Stuff with Lemon: Place the quartered lemon wedges inside the chicken cavity to infuse fresh citrus aroma during roasting.
- Transfer to Roasting Pan: Place the seasoned chicken in a large roasting pan or baking dish, positioning it breast side up.
- Toss Vegetables: In a mixing bowl, combine carrots, baby potatoes, asparagus, and green beans with a drizzle of olive oil and season with salt and pepper; toss evenly to coat.
- Arrange Vegetables: Spread the tossed vegetables evenly around the chicken in the roasting pan to roast together.
- Add Broth: Pour 1/2 cup chicken broth into the bottom of the pan to create steam and prevent vegetables from burning.
- Drizzle Honey and Vinegar: Drizzle honey and balsamic vinegar over the chicken and vegetables to enhance flavor depth and create a light glaze.
- Roast the Chicken: Place the pan in the preheated oven and roast for about 1 hour and 20 minutes, or until an internal thermometer inserted into the thickest part of the chicken reaches 165°F (74°C).
- Toss Vegetables Midway: Around the 40-minute mark, carefully toss the vegetables in the pan to ensure even roasting and prevent burning.
- Rest the Chicken: Once cooked fully, remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
- Serve: Carve the chicken and serve alongside the roasted spring vegetables, spooning pan juices over the dish for added moisture and flavor.
Notes
- For best results, use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- Feel free to swap vegetables seasonally or as per your preference.
- Letting the chicken rest before carving helps keep the meat juicy.
- If you prefer, you can increase the roasting time slightly for a crispier skin, but monitor closely to avoid drying the meat.
- Using fresh herbs is recommended for optimal flavor, but dried herbs can be substituted at about one-third the amount.
