Herb-Infused Summer Roasted Chicken
Dive into the flavors of summer with this Herb-Infused Summer Roasted Chicken. This delightful recipe combines the freshness of aromatic herbs, zesty lemon, and a medley of vibrant vegetables, creating a dish that's not only delectable but also visually stunning. Perfect for family gatherings or casual outdoor dinners, this roast chicken is sure to impress your guests and leave them asking for your secret. The combination of tender chicken, roasted potatoes, sweet carrots, and crisp green beans provides a wholesome meal that captures the essence of summer on every plate.
6
Servings
500
Calories
10
Ingredients
Ingredients
olive oil
1/4 cup (none)
fresh thyme
2 tablespoons (chopped (or use 1 teaspoon dried thyme))
fresh marjoram
2 tablespoons (chopped (or use 1 teaspoon dried marjoram))
salt
1/2 teaspoon (none)
black pepper
1/4 teaspoon (fresh coarse ground)
lemon
1 (cut into quarters and zested)
roasting chicken
1 (4 lb) (none)
new potatoes
6 (cut in half)
baby carrots
1 cup (none)
fresh green beans
1/2 lb (trimmed)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a small bowl, combine the olive oil, chopped thyme, chopped marjoram, salt, and fresh black pepper to create a herb mixture.
3
Zest the lemon to gather about 1 teaspoon of lemon peel and add it into the herb mixture. Set the lemon aside for later use.
4
Cut the lemon into quarters and place the wedges inside the cavity of the whole roasting chicken.
5
Position the chicken, breast side up, on a rack in a shallow roasting pan. Generously brush the prepared herb mixture onto the chicken, ensuring that it is well coated.
6
Roast the chicken uncovered in the preheated oven for 45 minutes.
7
After 45 minutes, arrange the halved new potatoes, baby carrots, and fresh green beans around the chicken in the roasting pan. Brush the vegetables with some of the remaining herb mixture.
8
Continue roasting uncovered for an additional 30 to 45 minutes, or until the chicken’s juices run clear and the internal temperature reaches 165°F (75°C).
9
Once cooked, remove the chicken from the oven and discard the lemon quarters from the cavity.
10
Transfer the chicken to a serving platter and arrange the roasted vegetables around it. Drizzle everything with the pan drippings for added flavor and serve immediately.
Nutrition Information
30g
Fat
25g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Herb-Infused Summer Roasted Chicken recipe?
The main protein is one 4 lb roasting chicken.
How many servings does this recipe yield?
This recipe yields 6 servings.
What is the calorie count per serving of the roasted chicken?
Each serving contains approximately 500 calories.
At what temperature should the oven be set?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
What internal temperature should the chicken reach to be considered safe?
The chicken is cooked when the internal temperature reaches 165 degrees Fahrenheit or 75 degrees Celsius.
What herbs are used in the herb-infused mixture?
The mixture uses fresh thyme and fresh marjoram, or their dried equivalents.
Can I use dried herbs instead of fresh thyme and marjoram?
Yes, you can substitute 2 tablespoons of fresh herbs with 1 teaspoon of dried herbs.
What vegetables are roasted along with the chicken?
The vegetables include new potatoes, baby carrots, and fresh green beans.
How should the lemon be prepared for this recipe?
The lemon should be zested to collect 1 teaspoon of peel, and then cut into quarters.
Where do the lemon quarters go during roasting?
The lemon quarters are placed inside the cavity of the roasting chicken.
How long does the chicken roast before the vegetables are added?
The chicken roasts uncovered for 45 minutes before adding the vegetables.
How much olive oil is required for the herb mixture?
1/4 cup of olive oil is used for the herb mixture.
How much protein is in one serving of this dish?
There are 35 grams of protein per serving.
What is the fat content per serving?
There are 30 grams of fat per serving.
How many carbohydrates are in a serving of this meal?
Each serving contains 25 grams of carbohydrates.
Should the chicken be roasted covered or uncovered?
The chicken should be roasted uncovered throughout the entire process.
What should be done with the lemon quarters after the chicken is done?
The lemon quarters should be removed from the cavity and discarded before serving.
How should the new potatoes be prepared?
The 6 new potatoes should be cut in half before being added to the roasting pan.
What type of pan is recommended for roasting?
A shallow roasting pan with a rack is recommended.
How much fresh green beans are needed?
The recipe calls for 1/2 lb of trimmed fresh green beans.
How much salt and pepper should I add to the herb mixture?
Use 1/2 teaspoon of salt and 1/4 teaspoon of fresh coarse ground black pepper.
What provides extra flavor to the dish when serving?
Drizzling the pan drippings over the chicken and vegetables adds extra flavor.
What is the total roasting time for the chicken?
The total roasting time is approximately 75 to 90 minutes.
Do you need to brush the vegetables with the herb mixture?
Yes, once the vegetables are added to the pan, they should be brushed with some of the remaining herb mixture.
What is a visual sign that the chicken is fully cooked?
The chicken's juices should run clear when it is fully cooked.
What category does this recipe belong to?
The recipe belongs to the Whole Chicken category.
How many baby carrots are used?
The recipe uses 1 cup of baby carrots.
Which side of the chicken should face up in the roasting pan?
The chicken should be positioned breast side up on the roasting rack.
What are some recommended tags for this recipe?
Tags include roast chicken, summer recipe, whole chicken, herb chicken, family dinner, roasted vegetables, and lemon chicken.
How much lemon zest is used in the herb mixture?
About 1 teaspoon of lemon zest is added to the herb mixture.