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When it comes to comforting meals that bring the family together, few dishes can rival the allure of herb roasted chicken and vegetables. This classic recipe is not only satisfying but also embodies a perfect balance of flavors and textures. Imagine juicy, herb-infused chicken paired with beautifully caramelized vegetables, each bite bursting with wholesome goodness. Whether you're preparing for a cozy weeknight dinner or an elegant weekend gathering, this dish is as versatile as it is delicious.

Herb Roasted Chicken & Vegetables

Discover the joy of cooking with this herb roasted chicken and vegetables recipe, a comforting meal that brings family together. With juicy chicken infused with fresh herbs, accompanied by caramelized seasonal vegetables, this dish balances flavor and nutrition effortlessly. Perfect for any occasion, it’s designed for simplicity, allowing even novice cooks to impress. Enjoy creating a centerpiece-worthy meal that’s both delicious and wholesome, making every gathering memorable.
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Ingredients
  

1 whole chicken (approximately 4-5 lbs)

2 tablespoons olive oil (plus more for drizzling)

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

4 cloves garlic, minced

Zest of 1 lemon, plus 1 lemon cut into quarters

Salt and freshly ground black pepper, to taste

4 medium carrots, cut into stick shapes

3 medium potatoes, diced into 1-inch cubes

1 red onion, cut into wedges

2 cups Brussels sprouts, trimmed and halved

1 teaspoon smoked paprika (for a deeper flavor)

½ teaspoon red pepper flakes (optional, for a kick)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring it’s hot enough to achieve a golden-brown finish.

    Prepare the Chicken: Use paper towels to pat the chicken dry thoroughly, which helps achieve crispy skin. In a small mixing bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, black pepper, smoked paprika, and red pepper flakes (if you're opting for some heat) to create a fragrant herb paste. Rub this mixture generously all over the chicken, ensuring it's well coated on the inside and out. Finally, place the lemon quarters inside the chicken's cavity for added flavor during cooking.

      Prep the Vegetables: In a large mixing bowl, toss the carrot sticks, diced potatoes, red onion wedges, and halved Brussels sprouts with a drizzle of olive oil, and season with salt and freshly ground black pepper. Ensure each piece is well-coated. Spread the seasoned vegetables evenly around the chicken in a large roasting pan to ensure even cooking.

        Roast the Chicken: Carefully position the chicken in the center of the roasting pan, breast side up, surrounded by the vibrant vegetables. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reads 165°F (75°C) when measured at the thickest part, and the juices run clear when pierced. For enhanced flavor and moisture, baste the chicken with the pan juices halfway through the roasting time.

          Rest and Serve: Once finished, carefully remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result. Serve the beautifully sliced chicken alongside the vibrant roasted vegetables, drizzled with any remaining pan juices for a delightful finish.

            Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6

              - Presentation Tips: Arrange the carved chicken on a large serving platter, nestling the roasted vegetables around it for a colorful presentation. Garnish with additional chopped herbs or thin lemon slices for a fresh touch.