Herb Roast Chicken And Vegetables
A simple, fragrant roast chicken rubbed with a lemony herb oil and roasted alongside potatoes, carrots, and green beans. Easy to prepare and perfect for a relaxed family dinner—minimal hands-on time, big comforting flavor.
Equipment
- Roasting pan with rack
- Meat thermometer
- Small bowl
- Basting brush
Ingredients
- 1/4 cup olive or vegetable oil
- 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 lemon
- 1 whole roasting chicken about 4 pounds
- 6 new potatoes cut in half
- 1 cup baby-cut carrots
- 1/2 pound green beans
Instructions
- Preheat the oven to 375°F (190°C) and gather the ingredients.
- In a small bowl, whisk together the oil, thyme, marjoram, salt, and pepper. Zest the lemon to yield about 1 teaspoon of peel and stir it into the herb oil. Cut the lemon into quarters and set aside.
- Tuck the chicken wings behind the bird to secure them, and fasten the drumsticks together with kitchen twine or a skewer. Place the chicken breast-side up on a rack set in a shallow roasting pan.
- Brush the herb oil all over the chicken. Put the lemon quarters into the chicken cavity. Insert a meat thermometer into the thickest part of the inner thigh, avoiding bone.
- Roast the chicken, uncovered, for 45 minutes.
- After 45 minutes, arrange the halved potatoes, carrots and green beans around the chicken in the pan. Brush the vegetables and the chicken with any remaining herb oil.
- Return the pan to the oven and continue roasting, uncovered, for an additional 30 to 45 minutes, or until the thermometer registers 180°F (82°C) and the thigh juices run clear when pierced.
- Remove the chicken from the oven and let it rest for about 15 minutes before carving. Discard the lemon pieces from the cavity.
- Carve the chicken, transfer to a platter, arrange the roasted vegetables around it, and serve with the pan drippings.