Garlic Herb Roast Chicken with Carrots and Onions

• 1 whole chicken (3-4 lbs)
• 4 large carrots, peeled and cut into chunks
• 2 large onions, quartered
• 8 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• Optional: Lemon slices for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry with paper towels and season inside and out with salt and pepper.
3. 3 In a small bowl, mix olive oil, minced garlic, thyme, and rosemary.
4. 4 Rub the herb mixture all over the chicken.
5. 5 Place the chicken in a roasting pan, breast side up, and surround with carrots and onions.
6. 6 Roast in the oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
7. 7 Remove from oven and let rest for 10 minutes before carving.
8. 8 Serve chicken with roasted carrots and onions.

Equipment

• Roasting pan
• Meat thermometer

Variations

• Add potatoes to the roasting pan for a complete meal.
• Substitute parsnips for half the carrots for a unique twist.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon each of dried thyme and rosemary.
• Olive oil can be swapped with melted butter for a richer flavor.

Pairings

• A crisp white wine like Sauvignon Blanc
• Homemade dinner rolls

Nutrition

Tips

• For extra flavor, stuff the chicken cavity with lemon slices and herb sprigs.
• Use a meat thermometer to ensure your chicken is cooked safely.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pairs wonderfully with a fresh green salad or steamed broccoli.

FAQ