Roasted Chicken Recipe
Herb-marinated chicken served with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Seasonal Vegetables
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large mixing bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Place the whole chicken in the bowl with the marinade. Rub the marinade all over the chicken, ensuring it is well coated inside and out. Cover and refrigerate for at least 2 hours, preferably overnight.
Roasting the Chicken and Vegetables
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Prepare the Vegetables
In a separate bowl, toss the prepared carrots, zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper until evenly coated.
- 5
Roast the Chicken
Place the marinated chicken in a roasting pan and surround it with the seasoned vegetables. Roast in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
- 6
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the roasted chicken with the seasonal vegetables.
