Ingredients
Scale
- 1 whole chicken (about 4-5 lbs)
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and chopped
- 1 cup onions, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the root vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Place the whole chicken in a roasting pan and season it with salt and pepper.
- Arrange the seasoned vegetables around the chicken in the roasting pan.
- Roast in the preheated oven for about 75 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Notes
Let the chicken rest to keep the meat moist. You can substitute root vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg