Roast Chicken with Fall Vegetables
A simple and savory recipe for roast chicken seasoned with olive oil, herbs, and garlic, and surrounded by colorful fall vegetables.
Servings: 6
Ingredients
For The Chicken
- 3 pound whole chicken
- 1/2 lemon, quartered
- 2 sprigs thyme
- 3 cloves garlic
- 2 sprigs rosemary
- 3 tablespoons olive oil
- 1/2 tablespoon chopped fresh thyme
- 1/2 tablespoon chopped fresh rosemary
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
For The Vegetables
- 3 baby beet roots, halved
- 1/2 pound butternut squash, peeled and cubed
- 1/2 pound baby carrots
- 1/2 pound sweet potato, peeled and cubed
- 1/2 pound broccoli florets
- 1 onion, quartered
- 2 tablespoons olive oil
- Juice of 1/2 a lemon
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 sprigs rosemary
Instructions
- Preheat oven to 450˚F.
- Using paper towels, pat dry the chicken.
- Place the lemon quarters, thyme sprigs, rosemary sprigs, and garlic cloves in the chicken cavity.
- Tie the legs together with kitchen twine and tuck the wings under the chicken.
- In a small bowl, combine the olive oil, thyme, rosemary, minced garlic, salt, and pepper.
- Rub the oil mixture all over the chicken skin to coat.
- Place the prepared chicken in large roasting pan.
- In a large mixing bowl, place all the prepared vegetables except the broccoli florets.
- Add the olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Arrange the vegetables in the roasting pan around the prepared chicken.
- Top with the sprigs of rosemary and roast for 12 minutes.
- Reduce temperature to 350˚F and continue to roast for 45 minutes.
- Add the broccoli florets and roast for a further 20 minutes, or until chicken is golden and cooked through and vegetables are tender. Chicken is cooked through when internal temperature registers at 165˚F.
- Remove from oven and let rest for 10 minutes before cutting.
Nutrition
Calories: 437kcal | Carbohydrates: 23g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 546mg | Potassium: 787mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15025IU | Vitamin C: 55mg | Calcium: 86mg | Iron: 3mg
