Rustic Oven-Roasted Chicken with Herbed Potatoes & Garden Veggies
Description
This rustic oven-roasted chicken is a comforting, wholesome meal perfect for family dinners or special gatherings. Juicy, golden-brown chicken is paired with crispy, herb-infused potatoes and a medley of seasonal garden vegetables. The combination of aromatic herbs, olive oil, and a touch of garlic brings out the natural flavors of the chicken and vegetables, making this dish simple yet deeply satisfying.
It’s a one-pan meal that’s easy to prepare, allowing the oven to do most of the work while you enjoy the enticing aroma filling your kitchen.
Servings: 4
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 20–30 minutes
Ingredients
For the Chicken:
1 whole chicken (about 3–4 lbs), rinsed and patted dry
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp paprika
Salt and black pepper to taste
1 lemon, halved
For the Herbed Potatoes:
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary or thyme
Salt and pepper to taste
For the Garden Veggies:
2 carrots, cut into sticks
1 zucchini, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, quartered
1–2 tbsp olive oil
Salt, pepper, and herbs to taste
Instructions
1. Prepare the Chicken
Preheat the oven to 425°F (220°C).
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
Rub this mixture all over the chicken, including under the skin for extra flavor.
Place lemon halves inside the cavity of the chicken for added aroma.
2. Prepare the Potatoes
Toss the halved potatoes with olive oil, garlic powder, rosemary/thyme, salt, and pepper.
Spread them evenly on a baking sheet or large roasting pan.
3. Roast the Chicken and Potatoes
Place the chicken on top of the potatoes in the roasting pan.
Roast in the preheated oven for 60–70 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Stir the potatoes halfway through cooking for even browning.
4. Prepare the Garden Veggies
While the chicken roasts, toss the carrots, zucchini, bell peppers, and onion with olive oil, salt, pepper, and herbs.
Add the veggies to the roasting pan during the last 20–25 minutes of cooking to avoid overcooking.
5. Rest and Serve
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve with roasted herbed potatoes and tender garden vegetables. Optionally, drizzle a little pan juices or olive oil over the vegetables for extra flavor.
Tips for the Best Results
For crispier chicken skin, pat the chicken dry before seasoning and avoid covering it while roasting.
You can swap or add vegetables based on seasonality—like broccoli, cauliflower, or green beans.
Save the pan juices for a light gravy or dipping sauce.
Questions & Answers
Q: Can I use chicken thighs or drumsticks instead of a whole chicken?
A: Yes! Adjust roasting time to 40–50 minutes for thighs/drumsticks, or until fully cooked.
Q: Can I prepare this in advance?
A: You can season the chicken and cut the vegetables a few hours ahead, but roast just before serving for optimal flavor.
Q: How do I know when the chicken is done?
A: Use a meat thermometer; the thickest part of the chicken should reach 165°F (74°C).
Q: Can I use frozen vegetables?
A: Yes, but reduce roasting time slightly as frozen vegetables release more water.
Q: Can I make it spicy?
A: Absolutely! Add a pinch of cayenne pepper or chili flakes to the chicken rub or toss with the vegetables.
This dish is rustic, flavorful, and visually appealing, making it perfect for a cozy family dinner or even a festive meal.