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Ingredients
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For the Herb Roasted Chicken
For the Roasted Seasonal Vegetables
Method
For the Herb Roasted Chicken
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken
Rinse the whole chicken under cold water and pat dry with paper towels.
- 3
Season the Chicken
In a small bowl, mix together olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. Rub this mixture all over the chicken, including under the skin.
- 4
Roast the Chicken
Place the seasoned chicken on a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 5
Rest the Chicken
Once done, take the chicken out of the oven and let it rest for 10-15 minutes before carving.
For the Roasted Seasonal Vegetables
- 6
Prepare the Vegetables
While the chicken is roasting, wash and chop the carrots, zucchini, and bell peppers into bite-sized pieces.
- 7
Season the Vegetables
In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
- 8
Roast the Vegetables
Spread the vegetables on a baking sheet in a single layer. Roast in the oven alongside the chicken for the last 30-40 minutes, or until they are tender and caramelized.
- 9
Serve
Remove the vegetables from the oven and serve them alongside the carved chicken.