Ever since I discovered how easy it is to roast a chicken, I’ve been making this dish once every two weeks. This is a great dish to make since it’s so easy, no precise measurement needed, and you can change it up with every roast. Whenever I don’t know what to make, I make this dish 🙂
Ingredients for the chicken
- ~3lb whole chicken
- mixed herbs (sage, rosemary, thyme)
- lemon, quartered
- salt & pepper, mixed together
- extra virgin olive oil
Ingredients for the side vegetables
- onions, chopped
- brussels sprouts, halves
- small red potatoes, quartered
- Wash and pat dry the chicken. Put it on the roasting pan.
- Chopped up all the herbs and mix them together.
- Starting from the breast, slowly and carefully create some space between the skin and the breast meat. You have to jam your fingers in there and work your way until the skin separate from both sides of the breast meat. It’ll be pretty gross but worth it! Throw in a few pinches of salt & pepper into the gap and then stuff it with the mixed herbs. Save some of the mixed herbs for the outside of the chicken.
- Drizzle some olive oil inside the cavity of the chicken and rub salt and pepper in the cavity wall. Stuff it with the lemon quarters and some of the herbs. Some people recommend tying the chicken’s legs with twine but I usually just leave it out hanging and it still taste just as good.
- Drizzle some olive oil on the exterior of the chicken. Rub salt and pepper all over the chicken and rub the rest of the mixed herbs all over the chicken.
- Preheat the oven to 375F degrees.
- Surround the chicken with the potatoes, onions, carrots, and brussels sprouts. Drizzle some olive oil, salt, and pepper over the vegetables. If you have any left over herbs, sprinkle it over the vegetables.
- Put the chicken and vegetables in the oven. For a 3 lbs chicken, it takes a little over an hour to roast. Just make sure the internal temperature reaches a number that you think it’s best for your preference.
- Enjoy your roasted chicken with vegetables!
- Make sure you use fresh herbs. Dry herbs just doesn’t do this roasted chicken justice.
- You can use any herbs you have in your refrigerator. I’ve used different types of herbs every time I roast a chicken and even bought a pack of mixed herbs from the grocery store.
- If I have too much herbs, I put them in a freezer zip lock bag and freeze it until I need it for my next roast. Still taste just as good! This helps cut the prep time.
- You can change up the side vegetables. I decided to replace the red potatoes with brussels sprouts on my last roast since my husband doesn’t like to eat too much carbs. Maybe I’ll try adding mushrooms next time!
- I use baby carrots in a bag to save time on prepping. No peeling and cutting needed. Just open the bag and toast it in with the chicken.
- Save the cavity bones of the chicken to make chicken soup.
What’s your go-to dish to make?