Roasted Chicken Recipe
Herb-marinated roasted chicken served with seasonal vegetables.
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Ingredients
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Chicken Marinade
Seasonal Vegetables
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, lemon juice, salt, and black pepper. Mix well until combined.
- 2
Marinate the Chicken
Place the whole chicken in a large resealable plastic bag or a dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Roasting the Chicken
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Preparing Seasonal Vegetables
- 5
Prepare the Vegetables
While the chicken is roasting, prepare the seasonal vegetables. In a bowl, toss the chopped carrots, sliced zucchini, and chopped red bell pepper with olive oil, salt, and black pepper.
- 6
Roast the Vegetables
Add the seasoned vegetables to the roasting pan around the chicken during the last 30 minutes of cooking. Ensure the vegetables are evenly spaced for proper roasting.
Serving
- 7
Let it Rest
Once the chicken is fully cooked, remove it from the oven and let it rest for about 10 minutes before carving.
- 8
Serve
Carve the chicken and serve it alongside the roasted seasonal vegetables.
