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Herb-Roasted Chicken with Vegetables

Healthy Fact of the Day

You can poach chicken to enhance its moisture and flavor while keeping the fat content low. To do this, place the chicken in a pot or skillet with a flavorful cooking liquid such as broth, wine, or coconut milk. Since chicken breast is a lean cut, adding some fat can help keep it tender and juicy. Options like mayonnaise, butter, or oil work well for this purpose.
Herb-Roasted Chicken with Vegetables


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Herb-Roasted Chicken with Vegetables

Recipe by Daily Disher

3.8 from 16 votes

Course: mainCuisine: AmericanDifficulty: easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Delicious and healthy roasted chicken with fresh herbs and seasonal vegetables.

Ingredients



  • 1.5 pounds 1.5 chicken

  • 2 tablespoons 2 olive oil

  • 1 teaspoon 1 salt

  • 0.5 teaspoon 0.5 black pepper

  • 1 tablespoon 1 fresh rosemary

  • 1 tablespoon 1 fresh thyme

  • 3 cloves 3 garlic

  • 4 4 carrots

  • 3 3 potatoes

  • 1 whole 1 onion

Directions

  • Preheat your oven to 400 degrees Fahrenheit. This will ensure that your chicken gets a nice, even roast.
  • In a large baking dish, coat the chicken with olive oil, salt, and pepper. Make sure it is completely covered in seasoning.
  • Scatter garlic, rosemary, and thyme over the chicken, ensuring that the herbs are evenly distributed around and on top.
  • Chop carrots, potatoes, and onion into large chunks and arrange them around the chicken in the baking dish.
  • Place the baking dish in the oven and roast for about 60 minutes, or until the chicken is cooked through and vegetables are tender.
  • Let the chicken rest for 10 minutes before slicing. Serve with roasted vegetables on the side for a complete meal.

Nutrition Facts

  • Serving Size: 4g
  • Total number of serves: 4
  • Calories: 450kcal
  • Fat: 25g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2.5g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Potassium: 900mg
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 6g
  • Protein: 35g
  • Vitamin A: 8000IU
  • Vitamin C: 15mg
  • Calcium: 60mg
  • Iron: 3mg

 

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Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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