Herb-Infused Roasted Chicken with Seasonal Vegetables
Indulge in the comforting embrace of a rustic, one-pan meal with this Herb-Infused Roasted Chicken with Seasonal Vegetables. This delightful recipe is crafted for busy cooks who crave the incredible aroma of a home-cooked dinner without the fuss. As this dish bakes to perfection, your kitchen will fill with the mouth-watering scent of herbs and roasted goodness, inviting your family to the table. Perfect for two, you'll have plenty of leftovers to transform into delicious salads or pasta dishes. Feel free to swap in any seasonal veggies you have on hand—this recipe encourages creativity while ensuring a hearty and satisfying meal. Just add a crisp salad to complete the experience!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
whole chicken
1 (about 3 lbs, cleaned)
flaky sea salt
to taste
bell peppers
2 (cut and seeded)
medium ripe tomatoes
2 (peeled)
zucchini
6 (trimmed and cut into chunks)
broccoli florets
1 cup (thoroughly washed)
cauliflower florets
1 cup (thoroughly washed)
onion
1 (quartered)
thick cucumber slices
6 slices
medium potatoes
4 (peeled and cut into chunks)
garlic cloves
10 (peeled and chopped)
rosemary
2 tablespoons (fresh, chopped)
lemon (optional)
1 (sliced)
olive oil
1/2 cup
lemon juice
2 tablespoons
honey
2 tablespoons
Dijon mustard
2 teaspoons
coarse black pepper
to taste
Instructions
1
1. Preheat your oven to 350°F (180°C). Select your largest oven roaster to accommodate all the ingredients.
2
2. Prepare the chicken by trimming away excess fat and skin. Season the inside cavity generously with flaky sea salt. If desired, insert two lemon or lime slices, one quartered onion, and 1-2 garlic cloves into the cavity for added flavor.
3
3. Position the chicken breast-side up in the roasting pan.
4
4. Prepare the bell peppers by slicing off the tops, removing the seeds and ribs, and sprinkling a touch of salt and pepper inside each one. Place a peeled tomato into the cavity of each bell pepper and set them aside.
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5. In the roasting pan, distribute the cleaned cauliflower, broccoli, zucchini, and cucumber slices (or mushrooms) around the chicken, ensuring even spacing for roasting.
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6. Add the peeled potatoes and quartered onions to the pan, then sprinkle the chopped garlic evenly over the entire dish. Lightly season both the vegetables and the chicken with additional salt.
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7. In a separate bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and freshly cracked black pepper until well combined.
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8. Generously drizzle the dressing over all the ingredients in the roasting pan, rubbing some into the chicken skin to enhance flavor and moisture. Ensure the potatoes receive their fair share of the dressing too.
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9. Scatter the rosemary leaves over the chicken, adding an aromatic touch.
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10. Place the pan in the preheated oven and roast for approximately 1.5 hours. Check midway through cooking; if you notice any parts browning too quickly, loosely cover the pan with a piece of foil. Remove the foil for the last 15-20 minutes to allow the chicken and potatoes to brown beautifully.
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11. Once cooked, let the chicken rest for a few minutes before serving to lock in the juices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Herb-Infused Roasted Chicken with Seasonal Vegetables.
What temperature should the oven be set to?
The oven should be preheated to 350°F (180°C).
How long does the roasting process take?
It takes approximately 1.5 hours to roast.
What size chicken is recommended for this recipe?
A whole chicken weighing about 3 lbs is recommended.
What type of salt is best for this dish?
Flaky sea salt is used for seasoning the chicken and vegetables.
How do I prepare the chicken cavity?
Season the inside with flaky sea salt and optionally insert two lemon or lime slices, one quartered onion, and 1-2 garlic cloves.
How should the chicken be positioned in the roasting pan?
The chicken should be placed breast-side up.
How are the bell peppers prepared?
Slice off the tops, remove seeds and ribs, season the inside, and place a peeled tomato into each pepper cavity.
What seasonal vegetables are included in this recipe?
The recipe includes zucchini, broccoli, cauliflower, onion, cucumber (or mushrooms), and potatoes.
What is the alternative if I don't want to use cucumber?
You can use mushrooms instead of cucumber slices.
How many garlic cloves are needed?
A total of 10 garlic cloves are used in this recipe.
What ingredients are in the dressing?
The dressing consists of olive oil, lemon juice, honey, Dijon mustard, and freshly cracked black pepper.
How much olive oil is required?
1/2 cup of olive oil is used for the dressing.
Which herb is used for the aromatic topping?
Two tablespoons of fresh, chopped rosemary are scattered over the chicken.
How many potatoes are used and how are they prepared?
Use 4 medium potatoes, peeled and cut into chunks.
What should I do if the chicken browns too quickly?
Loosely cover the pan with a piece of foil midway through cooking.
When should the foil be removed if used during roasting?
Remove the foil for the last 15-20 minutes to allow the chicken and potatoes to brown.
Why should the chicken rest after cooking?
Resting the chicken for a few minutes helps lock in the juices.
Is this recipe suitable for meal prepping?
Yes, it is perfect for two people with leftovers that can be used in salads or pasta dishes.
What kind of roasting pan should I use?
Use your largest oven roaster to accommodate all the ingredients.
How many servings does this recipe provide?
The recipe description notes it is perfect for two with leftovers.
What is recommended as a side dish?
A crisp salad is recommended to complete the meal experience.
How much honey is in the herb-infused dressing?
The dressing requires 2 tablespoons of honey.
What kind of mustard is used?
The recipe calls for 2 teaspoons of Dijon mustard.
Do the vegetables need to be seasoned before adding the dressing?
Yes, the instructions suggest lightly seasoning both the vegetables and chicken with salt before drizzling the dressing.
Is the garlic used whole or chopped?
The 10 garlic cloves should be peeled and chopped.
How much broccoli and cauliflower are needed?
1 cup of thoroughly washed broccoli florets and 1 cup of cauliflower florets are used.
How should the zucchini be cut?
The 6 zucchinis should be trimmed and cut into chunks.
Can I use lime instead of lemon?
Yes, the instructions mention using either lemon or lime slices for the cavity.
What is the preparation for the tomatoes?
The 2 medium ripe tomatoes should be peeled before being placed inside the bell peppers.