Emily’s Herb Roasted Chicken and Vegetables with Fresh Herbs

Emily’s Herb Roasted Chicken and Vegetables is a timeless recipe that blends the best of classic roasting techniques with a medley of fresh herbs and seasonal vegetables. This dish, hailing from traditional European cuisine, offers a savory, aromatic meal that’s perfect for family dinners, weekend feasts, or meal prep. The key to this recipe lies in the balance of earthy herbs and the natural flavors of the chicken and vegetables, roasted to perfection. While roasting chicken is a beloved method worldwide, each country has its unique twist—whether it’s India’s tandoori chicken or the American baked chicken. But what sets roasted chicken apart is its crispy skin, tender meat, and the satisfying combination of herbs and spices.

Ingredients

For the Herb Roasted Chicken:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 1 onion, quartered

For the Vegetables:

• 4 carrots, peeled and cut into chunks
• 4 potatoes, quartered
• 2 red onions, quartered
• 1 zucchini, thickly sliced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano

Instructions

Preparing the Chicken:

1. Preheat the oven to 400°F (200°C).
2. Clean the chicken: Rinse the chicken inside and out, then pat it dry with paper towels. Removing excess moisture ensures a crispy skin when roasting.
3. Season the chicken: Rub olive oil over the chicken’s surface. Sprinkle with salt, pepper, rosemary, thyme, and parsley. Be sure to season inside the cavity as well.
4. Stuff the cavity: Place the lemon quarters, garlic, and onion inside the cavity. This step helps infuse the meat with citrus and aromatic flavors.
5. Truss the chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.

Preparing the Vegetables:

1. Prepare the vegetables: In a large bowl, toss the carrots, potatoes, onions, and zucchini with olive oil, salt, pepper, and oregano until well-coated.
2. Layer the vegetables: Arrange the vegetables in a roasting pan, creating a bed for the chicken. The juices from the chicken will enhance the flavor of the vegetables as they cook.

Roasting:

1. Place the chicken: Position the chicken, breast side up, on top of the vegetable bed in the roasting pan.
2. Roast in the oven: Roast the chicken for 1 hour and 20 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with its juices halfway through the cooking process to help keep it moist and flavorful.
3. Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. Resting ensures the juices redistribute throughout the meat, resulting in a tender, juicy bite.

Serving:

Carve the chicken and serve it alongside the roasted vegetables. Squeeze some extra lemon juice over the chicken if desired, and garnish with fresh herbs for a pop of color and flavor.

Tips and Variations

• Use different herbs: Swap rosemary and thyme with sage or tarragon for a different flavor profile. Fresh herbs are ideal, but dried herbs can work in a pinch—just reduce the amount used by half.
• Add a glaze: For a slightly sweet and tangy finish, brush the chicken with a honey and mustard glaze during the last 10 minutes of roasting.
• Substitute vegetables: Feel free to customize the vegetables based on what you have on hand. Sweet potatoes, parsnips, or Brussels sprouts make excellent additions or substitutes.
• Spatchcock the chicken: If you’re short on time, spatchcock (or butterfly) the chicken by removing the backbone. This method helps the chicken cook more evenly and in a shorter amount of time.
• Make it spicy: Add a teaspoon of chili flakes or paprika to the herb rub for a little heat.

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 28g
• Fat: 25g
• Carbohydrates: 30g
• Fiber: 6g
• Sodium: 800mg

This meal is not only flavorful but also packed with protein, fiber, and healthy fats, making it a balanced dish for any time of day. If you’re looking for a leaner option, remove the skin before eating or use chicken breasts instead of a whole chicken.

Emily’s Herb Roasted Chicken and Vegetables is a crowd-pleasing dish that combines comfort, flavor, and nourishment in one. Whether you’re a beginner or an experienced cook, this recipe is straightforward and rewarding, perfect for any day of the week. The combination of fresh herbs, lemon, and a selection of vegetables offers a rustic yet sophisticated flavor profile that is sure to impress.