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 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.85/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Mood:

Comfort Food

Ingredients

Servings

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

Instructions

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

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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