Garlic & Herb Roast Whole Chicken (w/ Veggies)
This one-pan roasted chicken is rubbed with garlic and Italian herbs, then roasted until golden and juicy with veggies tucked underneath to soak up the flavor. It’s simple, comforting, and the kind of full dinner that practically makes itself in the oven!
Juicy Whole Roasted Chicken for Real Life
If you’ve never roasted a whole bird, you might think it’s little intimidating and fancy. It’s not, though, I swear. Roasting a chicken is incredibly easy, as it just requires a shallow roasting pan & a bit of prep time. Once you give it a try, you’ll be rewarded with a tender, juicy, incredibly delicious meal that your family will flip over. In fact, roasted chicken is such an essential in our house that I use my slow cooker for Slow Cooker Garlic Whole Chicken when I’m at work or running errands. When we’re home, though, nothing beats the aroma and flavor of a beautifully roasted chicken with plenty of veggies.
I usually roast a chicken as part of my weekly meal prep, as the shredded meat works in all kinds of different recipes throughout the week. Simply shred or dice the leftover meat and use in salads, soups, or bowls throughout the week. And if you get tired of eating chicken, freeze what’s left in individual portions for a night you don’t feel like cooking.
A Few Notes for the Perfect Herb Roasted Whole Chicken
- When I tested this with both breast-up and flipped halfway, breast-side-up the whole time gave the juiciest result and the crispiest skin.
- I recommend really getting the seasoning under the skin, especially the garlic and lemon. It makes such a difference in flavor!
- If you’re using a shallow pan, I’d keep an eye around the 45-minute mark. Some ovens run hot, and you don’t want scorched veggies. You can always give them a stir at that point for even cooking.
- I recommend resting the chicken the full 20 minutes before slicing, as it helps keep the meat juicy and lets the flavor settle in!
Garlic & Herb Roast Whole Chicken (w/ Veggies)
Ingredients
- 1 (4-5 pounds) whole roasting chicken, giblets removed and discarded or reserved for another use
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 lemon, thinly sliced
Optional Veggies
- 1 large sweet potato, cut into 2-inch pieces
- 1 large red onion, cut into 2-inch pieces
Equipment
Instructions
- Heat the oven to 425°F.
- Drizzle the chicken with olive oil, then sprinkle evenly with salt, garlic, and Italian seasoning, patting it evenly into and under the skin.
- Use your fingers to gently loosen the chicken skin, then slide 2-3 lemon slices under the skin of each chicken breast. Tuck any remaining lemon slices or ends into the chicken cavity.
- Arrange the sweet potatoes and onions (if using) in the bottom of a shallow roasting pan.
- Place the chicken, breast side up, on top of the vegetables.
- Roast the chicken for 1-1 ½ hours, or until the juices run clear when you cut between the leg and thigh and the internal temperature reaches 165°F. If the skin starts to brown too much during the roasting process, cover gently with aluminum foil.
- Remove from the oven and allow to rest, covered loosely with aluminum foil, for about 20 minutes. Slice the chicken and serve with the roasted sweet potatoes, red onion (if using), and any juices that accumulated in the pan.
Nutrition Information:
