Description
This Roasted Garlic Chicken and Vegetables recipe features a whole chicken rubbed with a fragrant garlic-herb marinade and roasted alongside a medley of fresh vegetables. The high-heat roasting ensures a crispy, golden skin and tender, juicy meat, while the carrots, potatoes, onions, and zucchini become beautifully caramelized, making a complete, flavorful one-pan meal perfect for a family dinner.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (3.5 to 4 lbs), giblets removed
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter, softened
- 1 small onion, quartered
- 1 lemon, halved
Vegetables
- 3 large carrots, peeled and cut into sticks
- 3 medium potatoes, halved or quartered
- 1 large red onion, peeled and chunked
- 1 zucchini or yellow squash, sliced into thick half-moons
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
Instructions
- Preheat Oven and Prepare Chicken: Start by preheating your oven to 425°F (220°C). This high temperature will create a beautiful golden color and crispy skin on the chicken. While the oven heats, let the chicken sit at room temperature for about 30 minutes to ensure even cooking.
- Make the Garlic-Herb Marinade: In a small bowl, combine the minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, salt, pepper, and softened butter to form a flavorful paste. This mixture tenderizes the chicken and infuses it with robust flavors.
- Prepare the Chicken with Marinade: Pat the chicken dry with paper towels to avoid steaming. Rub the marinade both under and over the skin, coating the entire chicken thoroughly. Stuff the chicken’s cavity with the quartered onion and halved lemon to add more aromatic flavor.
- Season the Vegetables: In a separate bowl, toss the carrots, potatoes, red onion, and zucchini or squash with olive oil, salt, pepper, and dried Italian herbs. Spread the seasoned vegetables evenly in a large roasting pan to create a bed for the chicken.
- Roast the Chicken and Vegetables: Place the prepared chicken on top of the vegetable bed in the roasting pan. Optionally, tie the chicken legs with kitchen twine for a neat presentation. Roast everything in the oven for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches 165°F. Monitor during the last minutes to achieve a perfect golden skin.
- Rest and Serve: Once removed from the oven, let the chicken rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, resulting in juicy and tender meat ready to serve with the roasted vegetables.
Notes
- Letting the chicken come to room temperature before roasting ensures even cooking and crispy skin.
- Patting the chicken dry is crucial to prevent steaming and achieve a crispy crust.
- Use a meat thermometer to check that the internal temperature of the thickest part of the chicken reaches 165°F for safe consumption.
- Tying the legs with twine helps maintain shape and promotes even cooking.
- Resting the chicken after roasting keeps the meat juicy and flavorful.
- The vegetables can be varied depending on preference; root vegetables work best for roasting alongside chicken.
