- 2 cups mixed vegetables (such as carrots, bell peppers, and cherry tomatoes)
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Steps
Emily's Herb Roasted Chicken and Vegetables Recipe
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 4
Ingredients:
- 1 whole chicken (about 3-4 lbs)
- 4 cups mixed vegetables (such as carrots, potatoes, onions, and bell peppers), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat your oven to 425°F (220°C). Rinse the chicken inside and out with cold water, then pat dry with paper towels.
2. In a large mixing bowl, combine the chopped vegetables with 1 tablespoon of olive oil, garlic powder, rosemary, thyme, salt, and pepper. Toss well to evenly coat the vegetables.
3. Place the chicken on a roasting pan or rimmed baking sheet. Season the outside of the chicken with remaining olive oil, garlic powder, rosemary, thyme, salt, and pepper.
4. Spread the mixed vegetables around the chicken in a single layer. Roast in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 165°F (75°C) on an instant-read thermometer.
5. Remove from the oven and let rest for 10-15 minutes before carving. This will help the juices redistribute and make the meat more tender.
6. Serve with fresh parsley or cilantro for garnish (optional). Enjoy your delicious Emily's herb roasted chicken and vegetables!