Roasted Chicken & Veggies
Category: Healthy DINNER | Calories: 620kcal | Protein: 45g
A comforting Sunday classic. Whole chicken seasoned with garlic, lemon, and fresh herbs, roasted to golden perfection alongside tender baby potatoes, carrots, and caramelized onions.
Ingredients for Roasted Chicken & Veggies
- 1 whole chicken (approx. 1.2kg)
- 500g baby potatoes & carrots, chopped
- 1 whole lemon & 1 head of garlic
- 3 tbsp softened butter or olive oil
- Fresh rosemary & thyme sprigs
- 1 large red onion, wedged
Step-by-Step Cooking Instructions
- Preheat your oven to 200°C. Pat the chicken completely dry with paper towels to ensure a crispy skin.
- Stuff the chicken cavity with a halved lemon, a halved head of garlic, and a few sprigs of fresh rosemary and thyme.
- Rub the outside of the chicken generously with softened butter or olive oil, then season thoroughly with salt, black pepper, and garlic powder.
- Toss the baby potatoes, carrots, and onion wedges in a baking dish with olive oil, salt, pepper, and remaining herbs. Place the chicken right on top of the veggies.
- Roast in the oven for about 1 hour to 1 hour and 15 minutes, or until the chicken skin is deeply golden-brown and crispy, and the juices run clear.
- Let the chicken rest for 10 minutes before carving. Serve hot alongside the beautifully roasted, caramelized vegetables.
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