Description
Herb-Roasted Chicken with Fall Vegetables
Ingredients
For the Chicken:
1 whole chicken (3-4 lbs)
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 lemon, halved
Salt & pepper to taste
For the Vegetables:
2 cups butternut squash, cubed
1 cup carrots, chopped
1 cup celery, chopped
1 cup red onion, quartered
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper to taste
Directions
Prepare the Chicken: Preheat oven to 425°F (220°C). Pat the chicken dry and rub it all over with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place half a lemon inside the cavity.
Season the Vegetables: In a large bowl, toss the squash, carrots, celery, and onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange the vegetables around the chicken in a roasting pan.
Roast: Place the pan in the oven and roast for 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part.
Rest & Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and garnish with fresh rosemary.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Prep the Chicken: After patting the chicken dry, ensure you rub the herb and oil mixture thoroughly under the skin on the breast and legs for maximum flavor. Trussing the legs with kitchen twine helps cook evenly.
2. Prepare the Pan: Use a large, heavy-bottomed roasting pan or cast-iron skillet. For easier cleanup, line it with parchment paper. Arrange the seasoned vegetables in a single layer to ensure they roast, not steam.
3. The Roast: Start the chicken breast-side up. For extra-crispy skin, roast at 425°F for the first 20 minutes, then reduce heat to 375°F for the remaining cook time. Baste the chicken with pan juices halfway through.
4. Check for Doneness: Use a meat thermometer. Insert it into the thickest part of the thigh, not touching bone. It should read 165°F. The juices should also run clear.
5. The Crucial Rest: Tent the chicken loosely with foil and let it rest for a full 10 minutes. This allows the juices to redistribute, ensuring moist meat.
Serving Suggestions
Carve the chicken and arrange it over a large platter with the vibrant roasted vegetables. For a complete meal, serve alongside creamy mashed potatoes or crusty bread to soak up the flavorful pan juices. A simple arugula salad with a lemon vinaigrette provides a fresh, peppery contrast. Leftovers make excellent chicken sandwiches or a hearty addition to salads the next day.
How-to Summary
Dry the chicken, rub with herb oil, and stuff with lemon. Toss vegetables with oil and spices. Arrange vegetables around chicken in a pan. Roast at 425°F for 1 to 1.25 hours until internal temperature reaches 165°F. Rest for 10 minutes before carving and serving.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but use one-third the amount, as dried herbs are more potent. For this recipe, use 1 tsp each of dried rosemary and thyme.
What other vegetables can I use? Root vegetables like parsnips, sweet potatoes, and Brussels sprouts work wonderfully. Just ensure they are cut to a similar size for even cooking.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reast in a 350°F oven until warmed through to maintain texture, or use the microwave for convenience.
My vegetables are soggy. What happened? This is usually from overcrowding the pan. Spread vegetables in a single layer with space between them to allow moisture to evaporate.
Can I make this with chicken pieces? Absolutely. Use bone-in, skin-on thighs or breasts. Reduce the cooking time to 35-45 minutes, checking for the same internal temperature.
Common Mistakes to Avoid
- Not Drying the Chicken: A wet skin steams instead of roasts, preventing crispy skin.
- Skipping the Rest: Carving immediately causes the flavorful juices to spill out, leaving the meat dry.
- Overcrowding the Pan: Piling vegetables on top of each other causes them to steam and become mushy.
- Underseasoning: Be generous with salt and pepper both on the chicken (including under the skin) and on the vegetables.
- Not Using a Thermometer: Guessing doneness often leads to overcooked, dry chicken.
Conclusion
This Herb-Roasted Chicken with Fall Vegetables is the epitome of a satisfying, one-pan meal. It combines simple techniques with robust seasonal flavors to create an impressive yet straightforward dish perfect for any night of the week. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly juicy chicken with crispy skin and caramelized vegetables every time. It’s a timeless recipe that brings comfort and warmth to your table.