adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herb Roast Chicken and Vegetables
Herb Roast Chicken and Vegetables
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours 5 minutes
Delicious garden-friendly oven recipe for busy days.
Ingredients:
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 lemon
  • 1 whole roasting chicken, 4 pounds
  • 6 new potatoes, cut in half
  • 1 cup baby-cut carrot
  • 1/2 pound green beans
Instructions:
  • Preheat oven to 375°F. Combine oil, thyme, marjoram, salt, and pepper in a bowl. Grate 1 teaspoon of lemon peel and add it to the oil mixture. Cut the lemon into quarters and place them in the chicken's cavity.
  • Cross the wings of the chicken over the back so they touch. Secure the drumsticks to the tail with twine or skewers. Put the chicken breast side up on a rack in a shallow roasting pan. Brush the chicken with the oil mixture. Insert a meat thermometer into the chicken, ensuring the tip is in the thickest part of the inner thigh muscle without touching the bone.
  • Roast uncovered for 45 minutes. Place the potatoes, carrots, and green beans around the chicken, then brush chicken and vegetables with the oil mixture. Continue roasting uncovered for 30 to 45 minutes, or until a thermometer reads 180°F and the chicken's juices run clear. Let it rest for about 15 minutes before carving. Remove and discard the lemon.
  • Arrange the chicken on a platter and surround it with the vegetables. Serve with the delicious pan drippings.

Similar Recipes