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Herb Roast Chicken and Vegetables

It’s a satisfying moment when you bring your beautifully roasted chicken surrounded with lovely vegetables to the table. Here’s how to make that perfect whole roasted chicken —one you’ll be proud to serve.

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  • Prep Time 20 min
  • Total Time 2 hr 5 min
  • Servings 6

1/4
cup olive or vegetable oil
2
tablespoons chopped fresh or 1 teaspoon dried thyme leaves
2
tablespoons chopped fresh or 1 teaspoon dried marjoram leaves
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1
lemon
1
whole chicken (4 to 5 lb)
6
small red potatoes, cut in half
1
cup ready-to-eat baby-cut carrots
8
oz fresh green beans, trimmed

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. In small bowl, mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; stir peel into oil mixture. Cut lemon into quarters; place in cavity of chicken.
  • 2 Fold wings across back of chicken so tips are touching. Skewer or tie legs together. On rack in shallow roasting pan or 13x9 inch pan fitted with rack, place chicken, breast side up. Brush some of the oil mixture on chicken. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.
  • 3 Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables. Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender. Cover loosely with foil; let stand 15 to 20 minutes for easiest carving.
  • 4 Remove lemon and discard. Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.

Learn To Make Herb Roasted Chicken and Vegetables

EXPERT TIPS

Expert Tips

Omit all ingredients except chicken. Place chicken on rack in shallow roasting pan as directed in Step 2. Arrange 1 1/2 lb buttercup or acorn squash, seeded, cut into 1/2-inch rings or slices, then cut in half crosswise, and 2 medium onions, cut into 1-inch wedges, around chicken. In small bowl, mix 1/2 cup melted butter, 1/4 cup lemon juice, 2 tablespoons honey, 2 teaspoons dried rosemary, crushed, and 1 clove garlic, finely chopped. Brush half of mixture on chicken and vegetables. Insert thermometer as directed in Step 2. Roast uncovered 1 hour. Brush chicken and vegetables with remaining butter mixture. Cover loosely with foil. Roast 45 to 55 minutes longer. Continue as directed.

Omit olive oil and lemon. Make Garlic Butter but do not chill. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub 1/4 cup of the garlic butter under skin to cover entire chicken breast; gently replace skin. Melt remaining garlic butter; stir in thyme, marjoram, salt and pepper. Continue as directed, brushing melted garlic butter on chicken and vegetables after roasting 45 minutes.

Heat oven to 400°F. Reduce olive oil to 1 teaspoon. Omit remaining ingredients except chicken, ground pepper and lemon. Place chicken on rack in shallow roasting pan as directed in Step 2. In small bowl, mix grated peel and juice of the lemon and the oil. Drizzle half of lemon mixture over chicken. Pat pepper and I tablespoon herbes de Provence on skin of chicken. Place squeezed lemon halves inside chicken cavity. In large bowl, toss 8 small red potatoes (1 1/2 lb), cut into quarters, 2 medium zucchini, cut into 1 1/2-inch pieces, 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained, 1/2 cup chopped pitted kalamata olives and remaining lemon mixture. Arrange vegetables around chicken in pan. Insert thermometer as directed in Step 2. Roast 1 hour 45 minutes to 2 hours. Continue as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
115mg
115%;
Sodium
320mg
320%;
Total Carbohydrate
23g
23%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
15%;
Calcium
6%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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