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!
Equipment
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
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
Serving: 1 (of 6) | Calories: 421kcal | Carbohydrates: 12g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 524mg | Potassium: 504mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5591IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg
