Herb Roasted Chicken
Tender, juicy and flavorful roast chicken with herbs, potatoes and carrots.
Servings: 6
Calories: 516kcal
Ingredients
For the chicken:
- 4 tablespoons unsalted butter melted
- 1 tablespoon fresh thyme leaves and tender stems
- 1 teaspoon rosemary leaves minced
- zest of ½ lemon
- 2 cloves garlic minced
- 1 4-5 pound roasting chicken
- salt
- fresh ground black pepper
- a few sprigs of fresh rosemary
- a few sprigs of fresh thyme
- 1 lemon halved
- 1 head garlic cut in half crosswise
For the vegetables:
- 2 pounds Yukon Gold potatoes peeled and cut in half
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 pound carrots peeled and cut into pieces
Instructions
- Set the oven rack to the lower-middle position. Preheat oven to 400°F.
- In a small bowl combine the melted butter, thyme, rosemary and lemon zest. Divide the mixture in half and add minced garlic to one of the butter mixtures. Set aside.
- Pat the chicken dry with paper towels. Season the cavity with salt and pepper then insert the sprigs of rosemary, thyme, both lemon halves and the halved head of garlic. Tie the legs together using kitchen twine and tuck wingtips behind the back.
- Using your fingers, a wood spoon handle or small spatula, carefully separate the skin from the breasts. Take care not to rip the skin. Rub the garlic butter mixture under the skin of the breast. Rub the remaining butter mixture all over the outside of the chicken. Season the entire chicken lightly with salt and pepper.
- Pour the oil in a large oven-proof nonstick skillet. Toss the potatoes with the olive oil and season with salt and pepper. Arrange the potatoes cut side down in a single layer. Cook the potatoes on the stovetop over medium heat without moving for 10 minutes or until well browned on the bottom. Do not flip.
- Set the seasoned chicken on top of the potatoes and place in the preheated oven. After one hour toss the carrots in olive oil and add to the roasting pan on top of the potatoes. Continue roasting another 20 to 30 minutes or until the breast registers 160°F and the thigh reaches 175°F, about 1 and 1/2 hours total roasting time. Transfer the chicken to a carving board and lightly tent with foil. Let rest 15 minutes before carving.
- Carve the chicken and serve with the vegetables.
Nutrition
Calories: 516kcal | Carbohydrates: 36g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 538mg | Potassium: 1173mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14000IU | Vitamin C: 49mg | Calcium: 72mg | Iron: 4mg