Easy roasted chicken and vegetables is a one-pot meal.
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Servings: 6servings
Calories: 621kcal
Author: Lucy Brewer
Ingredients
1 3-4lb.chicken
2carrots, chopped into 1 inch pieces
1onion, chopped into 1 inch pieces
2stalks celery, chopped into 1 inch pieces
2tablespoonsHerbes de Provence or Italian seasoning, divided
2-3tbspolive oil
1lemon, halved
6stalks fresh thyme
2stalks fresh rosemary
2tbspbutter, melted
1head garlic, top sliced off
Salt
Pepper
Instructions
Remove chicken from refrigerator 30 minutes before cooking and set aside.
Preheat oven to 475. Place carrots, onion, and celery in a shallow roasting pan and sprinkle with salt, pepper, and 1 tablespoon of Herbes de Provence. Drizzle olive oil over vegetables then toss with hands.
Remove giblets from chicken and pat chicken dry with paper towels. Place chicken on top of vegetables.
Squeeze lemon into cavity of chicken and then place lemon, thyme, and rosemary inside chicken. Tuck wing tips under chicken and tie legs together with kitchen twine.
Brush chicken with melted butter. Sprinkle chicken with salt, pepper and Herbes de Provence. Drizzle chicken with olive oil. Place garlic on top of vegetables next to chicken and drizzle garlic with olive oil.
Place dish in oven and turn oven down to 425. Roast for twenty minutes, then flip chicken to breast-side down and roast another twenty minutes.
Turn chicken back to breast-side up and roast for another 50 minutes.
Check for doneness and if done, remove chicken from oven and let rest for 15 minutes before carving. Leg should move freely and thigh juices should run clear. Thigh should be 165°.