ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions

Oxmoor House
Prep time 15 mins
Cook time 1 hr, 10 mins
Other time 10 mins
Yield 4 servings (servings size: about 1 chicken quarter and 1 cup vegetables)


  • 1 (3 1/2-pound) roasting chicken
  • 1 1/2 teaspoons chopped fresh rosemary, divided
  • 1 1/2 teaspoons chopped fresh sage, divided
  • 1 1/2 teaspoons chopped fresh thyme, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 5 teaspoons extra virgin olive oil, divided
  • 2 large garlic cloves, minced
  • Cooking spray
  • 5 small red potatoes (about 12 ounces), cut into 1-inch cubes
  • 3 large carrots, halved lengthwise and cut into 2-inch pieces (about 10 ounces)
  • 1 large red onion, cut into
  • 8 wedges
  • 8 large garlic cloves, halved

Nutrition Information

  • calories 482
  • fat 11.8 g
  • satfat 2.3 g
  • protein 46.5 g
  • carbohydrate 45.6 g
  • cholesterol 132 mg
  • iron 3.7 mg
  • sodium 496 mg
  • caloriesfromfat 22 %
  • fiber 5.6 g
  • calcium 80 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wings up and over back; tuck under chicken. Combine 1 teaspoon each of rosemary, sage, and thyme, 1/4 teaspoon each of salt and pepper, 1 teaspoon oil, and minced garlic. Starting at neck cavity, loosen skin from breast and thighs by inserting fingers and gently pushing between skin and meat. Rub 1 1/2 teaspoons herb mixture in body cavity. Rub half of remaining herb mixture under skin. Rub remaining herb mixture and 2 teaspoons oil evenly over skin. Tie ends of legs together with twine. Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.

  3. Bake at 450° for 15 minutes.

  4. Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat. Add vegetables to roasting pan. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 375°. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 180°. Let stand 10 minutes. Discard skin. Serve chicken with vegetables.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Oxmoor House Healthy Eating Collection