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Herb-Roasted Chicken with Seasonal Vegetables

Herb-Roasted Chicken with Seasonal Vegetables

Dinner
Prep Time
30min
Cook Time
1h 5min
Servings
5
Calories
520
Chef's Note

For the most flavorful results, try brining the chicken overnight in a solution of 1/4 cup kosher salt dissolved in 4 cups water with a few sprigs of herbs. This simple step ensures juicy meat throughout. If you don't have all three fresh herbs, you can substitute with 1 tablespoon of dried herbs de Provence.

Tags
dinner
chicken
roast
herb
seasonal
comfort food
family meal
one-pan
high-protein
weekend cooking
Ingredients

  • 5 pounds whole chicken

  • 4 tablespoons unsalted butter

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 1 tablespoon fresh sage

  • 6 cloves garlic

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 4 medium carrots

  • 3 medium parsnips

  • 2 medium red onions

  • 1.5 pounds baby potatoes

  • 1 medium fennel bulb

  • 1/2 cup white wine

  • 1/2 cup chicken broth

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

Instructions
  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Rinse the 5-pound chicken inside and out, then pat completely dry with paper towels.

  • 3

    Finely chop 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, and 1 tablespoon fresh sage. Mince 4 cloves of garlic.

  • 4

    In a small bowl, mix the softened 4 tablespoons butter with the chopped herbs and minced garlic. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  • 5

    Gently separate the chicken skin from the breast meat with your fingers, being careful not to tear it. Spread half of the herb butter mixture under the skin, directly onto the breast meat.

  • 6

    Cut the lemon in half. Squeeze one half over the chicken, then place both halves inside the cavity along with 2 whole garlic cloves.

  • 7

    Rub the outside of the chicken with 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  • 8

    Tie the chicken legs together with kitchen twine and tuck the wing tips under the body.

  • 9

    Peel and cut 4 carrots and 3 parsnips into 2-inch chunks. Cut 2 red onions into wedges. Halve 1.5 pounds baby potatoes. Slice 1 fennel bulb into wedges.

  • 10

    In a large roasting pan, toss all the vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • 11

    Place the chicken breast-side up on top of the vegetables.

  • 12

    Roast for 30 minutes, then reduce the oven temperature to 375°F (190°C).

  • 13

    Continue roasting for about 35 minutes more, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear.

  • 14

    Transfer the chicken to a cutting board and tent with foil. Let rest for 15 minutes before carving.

  • 15

    While the chicken rests, return the vegetables to the oven to continue roasting if they need more time to caramelize.

  • 16

    Pour the pan drippings into a small saucepan, leaving behind any burnt bits. Add 1/2 cup white wine and 1/2 cup chicken broth. Bring to a simmer over medium heat.

  • 17

    Whisk in 1 tablespoon Dijon mustard and 1 tablespoon honey. Simmer for 5 minutes until slightly reduced.

  • 18

    Carve the chicken and arrange on a platter with the roasted vegetables. Drizzle with some of the pan sauce and serve the remaining sauce on the side.

Nutrition Information (per serving)
520
Calories
42g
Protein
28g
Carbs
25g
Fat
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