Easy Herb-Roasted Chicken with Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the roasted chicken1 3 1/2-to-4-pound whole chicken1 clove garlic, minced1 tablespoon fresh thyme leaves, chopped1 tablespoon fresh sage, chopped2 tablespoons fresh rosemary, choppedRosemary stemsSalt, to tastePepper, to taste1.5 tablespoons olive oil1 lemon, slicedFor the roasted root vegetables1/4 pound golden beets, peeled and stems trimmed1/4 pound swett potato, peeled 1/4 pound whole baby carrots, peeled and stems trimmed1 tablespoons olive oil1 tablespoon white truffle oil - not included in nutritional valueSalt, to tastePepper, to taste1 teaspoon fresh rosemary1 teaspoon fresh thyme
1. Preheat the oven to 475 degrees.
2. Wash the chicken and pat dry with paper towels. Season the cavity with salt and season the outside of the chicken with salt and pepper.
3. In a bowl, mix together the garlic, thyme, sage, rosemary and olive oil. Rub into the cavity of the chicken as well as the outside.
4. Place the rosemary stems inside the cavity and squeeze the lemon juice inside as well. Leave the slices inside and place the chicken in a roasting pan. Cook in the oven at 475 degrees for 1 to 1 1/2 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
5. To make the roasted root vegetables: Place the vegetables in a large mixing bowl and season with salt and pepper. Drizzle with the olive oil and an optional drizzle of white truffle oil, and place in a roasting pan or on a baking sheet. Sprinkle the fresh herbs over the vegetables and roast in the oven for 45 minutes, turning once halfway through the cooking time. Serve with the roast chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user GLOVERGAL.
2. Wash the chicken and pat dry with paper towels. Season the cavity with salt and season the outside of the chicken with salt and pepper.
3. In a bowl, mix together the garlic, thyme, sage, rosemary and olive oil. Rub into the cavity of the chicken as well as the outside.
4. Place the rosemary stems inside the cavity and squeeze the lemon juice inside as well. Leave the slices inside and place the chicken in a roasting pan. Cook in the oven at 475 degrees for 1 to 1 1/2 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
5. To make the roasted root vegetables: Place the vegetables in a large mixing bowl and season with salt and pepper. Drizzle with the olive oil and an optional drizzle of white truffle oil, and place in a roasting pan or on a baking sheet. Sprinkle the fresh herbs over the vegetables and roast in the oven for 45 minutes, turning once halfway through the cooking time. Serve with the roast chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user GLOVERGAL.
Nutritional Info Amount Per Serving
- Calories: 342.0
- Total Fat: 13.9 g
- Cholesterol: 118.9 mg
- Sodium: 174.9 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.0 g
- Protein: 38.6 g
Member Reviews