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

Yield: 4 servings (servings size: about 1 chicken quarter and 1 cup vegetables)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 482
  • Fat: 11.8g
  • Saturated fat: 2.3g
  • Protein: 46.5g
  • Carbohydrate: 45.6g
  • Cholesterol: 132mg
  • Iron: 3.7mg
  • Sodium: 496mg
  • Calories from fat: 22%
  • Fiber: 5.6g
  • Calcium: 80mg

Ingredients

  • 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

Preparation

  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.
Note:

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 www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy