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Garlic Herb Roasted Chicken with Root Vegetables
A classic Italian-inspired roast chicken, infused with garlic and herbs, and roasted alongside hearty root vegetables. Simple, flavorful, and perfect for a family dinner.
Prep Time
20 minutes
Total Time
1 hour 35 minutes
Calories
750
Level
Easy
Yields
4 servings
Cost
£2.85
Cuisine:
Main Ingredient:
Cooking Style:
Mood:
Ingredients
Servings
4
3lbsWhole Chicken(Preferably free-range)
£6.50
1lbCarrots(Peeled and chopped into 1-inch pieces)
£0.45
1.5lbsPotatoes(Yukon Gold or Russet, chopped into 1-inch pieces)
£0.80
0.5lbParsnips(Peeled and chopped into 1-inch pieces)
£0.75
1Yellow Onion(Quartered)
£0.30
6clovesGarlic(Minced)
£0.35
2tbspFresh Rosemary(Chopped)
£0.60
2tbspFresh Thyme(Chopped)
£0.60
4tbspOlive Oil(Extra virgin)
£0.40
2tspSalt(Or to taste)
£0.05
1tspBlack Pepper(Freshly ground, or to taste)
£0.10
1Lemon(Optional, quartered)
£0.50
Total Cost
£11.40
£2.85 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the carrots, potatoes, parsnips, and onion with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Spread the vegetables in a single layer in the roasting pan.
- 3
In a small bowl, combine the minced garlic, rosemary, thyme, remaining olive oil, salt, and pepper.
- 4
Pat the chicken dry with paper towels. Rub the garlic-herb mixture all over the chicken, including under the skin of the breast, if possible.
- 5
Place the chicken on top of the vegetables in the roasting pan. If using, stuff the cavity of the chicken with the lemon quarters.
- 6
Roast for 1 hour 15 minutes, or until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a fork. The internal temperature should reach 165°F (74°C).
- 7
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful bird.
- 8
Carve the chicken and serve with the roasted vegetables.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
750 kcal / 3138 kJ
Carbs
25g
10% of RDA
Fat
45g
64% of RDA
Protein
65g
130% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
7 g
8% of RDA
Sodium
1300 mg
57% of RDA
Saturated Fat
12 g
60% of RDA
Chef's Tips
For extra crispy skin, pat the chicken very dry before rubbing it with the herb mixture.
You can add other root vegetables like sweet potatoes or turnips to the roasting pan.
Basting the chicken with pan juices every 20 minutes helps keep it moist.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
If the vegetables start to brown too quickly, you can cover the roasting pan with foil for the last 20 minutes of cooking.
Cooking Equipment
Oven
Large Roasting Pan
Wine Pairings
No wine pairing suggestions available for this recipe.
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