Name: Roasted Chicken with Herb Vegetables
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (3–4 lbs); 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 tablespoon fresh parsley, chopped; 4 medium potatoes, cut into chunks; 3 large carrots, cut into chunks; 1 lemon, halved; 4 garlic cloves, crushed

Jump to Recipe·Leave a Review

Roasted Chicken with Herb Vegetables a wholesome, rustic dish that brings together juicy roasted chicken and perfectly seasoned herb vegetables. I love how this recipe transforms simple ingredients into a hearty and comforting meal. The fresh herbs, roasted garlic, and citrus notes from the lemon infuse the chicken and vegetables with bold, savory flavors that make every bite satisfying. Whether I’m cooking for family or prepping a cozy weekend dinner, this one-pan recipe is always a winner.

Why You’ll Love This Recipe

I appreciate how effortlessly this dish comes together with just a few fresh herbs and everyday vegetables. The chicken roasts up tender and juicy while the potatoes and carrots soak in all the savory flavors. There’s no need for fancy ingredients or complicated steps—just good, classic cooking. The best part? It all cooks in one pan, so cleanup is minimal. It’s versatile enough for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

2 sprigs rosemary, fresh

2 sprigs thyme, fresh

1 tablespoon parsley, fresh, chopped

4 medium potatoes, cut into chunks

3 large carrots, cut into chunks

1 lemon, halved

4 garlic cloves, crushed

Directions

I start by preheating my oven to 400°F (200°C).

I drizzle olive oil over the chicken and season it well with salt, pepper, rosemary, and thyme. I also stuff the cavity with the lemon halves and crushed garlic.

Then I toss the potatoes and carrots in olive oil, salt, pepper, and any remaining herbs.

I place the chicken in a large roasting pan and scatter the vegetables around it.

I roast everything for 1 hour and 15 minutes, occasionally basting the chicken with its juices to keep it moist.

Once the chicken is golden and its internal temperature hits 165°F (74°C), I take it out of the oven and let it rest for 10 minutes.

Finally, I slice the chicken and serve it with the roasted vegetables, topped with fresh parsley.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Calories: Approximately 450 kcal per serving

Variations

I sometimes swap the potatoes for sweet potatoes or butternut squash for a sweeter flavor.

Adding red onions or parsnips to the vegetable mix brings a new depth to the dish.

For an herby twist, I like using sage or oregano if I’m out of thyme or rosemary.

I’ve also tried rubbing the chicken with a garlic herb butter before roasting for a richer taste.

If I want a bit of heat, I sprinkle a little smoked paprika or chili flakes on the vegetables.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) for about 15–20 minutes to keep the chicken skin crisp and the vegetables tender. If I’m short on time, the microwave works too—just cover the food and heat in short intervals to avoid drying it out.

FAQs

How do I know when the roasted chicken is done?

I always check the internal temperature with a meat thermometer. It should read 165°F (74°C) in the thickest part of the chicken, usually the thigh, without touching the bone.

Can I prepare this recipe ahead of time?

Yes, I often prep the chicken and vegetables a few hours ahead and keep them covered in the fridge. I just bring them to room temperature before roasting.

What’s the best type of chicken to use?

I prefer a 3-4 lb whole chicken. Organic or free-range chickens often yield better flavor and texture.

Can I make this recipe in a convection oven?

Definitely. I reduce the temperature by about 25°F (15°C) and keep an eye on the cooking time since convection ovens cook faster.

What should I serve with this dish?

It’s already a full meal, but sometimes I serve it with a side of crusty bread or a green salad for freshness.

Conclusion

This roasted chicken with herb vegetables is one of those timeless meals I keep coming back to. It’s comforting, flavorful, and easy to prepare with ingredients I usually have on hand. Whether I’m cooking for guests or just enjoying a quiet dinner at home, this dish always hits the mark. Try it once, and I think it’ll earn a regular spot in your meal rotation too.

Recipe:

Roasted Chicken with Herb Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This hearty Roasted Chicken with Herb Vegetables recipe delivers classic comfort with rustic flair. Juicy whole chicken is oven-roasted with rosemary, thyme, lemon, and garlic, surrounded by perfectly seasoned potatoes and carrots. This easy one-pan meal is perfect for busy weeknights or cozy weekend dinners. It’s a flavorful, wholesome dish your family will love!

Total Time: 1 hour 30 minutes
Yield: 4 servings

Instructions

Preheat oven to 400°F (200°C).
Drizzle olive oil over the chicken and season with salt, pepper, rosemary, and thyme.
Stuff the chicken cavity with lemon halves and crushed garlic.
In a bowl, toss potatoes and carrots with olive oil, salt, pepper, and remaining herbs.
Place chicken in a large roasting pan and scatter vegetables around it.
Roast for 1 hour and 15 minutes, basting occasionally with pan juices.
Once the internal temperature reaches 165°F (74°C), remove from oven and let rest for 10 minutes.
Slice chicken, garnish with parsley, and serve alongside roasted vegetables.