Herb Roast Chicken and Vegetables

  • Ready in 2h 5m

  • Serves 6

  • 463 calories

  • 44.42g carbs

Herb Roast Chicken and Vegetables might be just the main course you are searching for. For $1.89 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 436 calories, 25g of protein, and 29g of fat per serving. This recipe serves 6. This recipe from BettyCrocker.com has 1 fans. Head to the store and pick up baby-cut carrot, roasting chicken, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

10 ingredients

  1. 1 cup baby cut carrots
  2. 2 tbsps fresh thyme leaves
  3. 1/2 lb green beans
  4. 1/4 tsps ground pepper
  5. 1 lemon
  6. 2 tbsps marjoram
  7. 6 new potatoes
  8. 1 roasting chicken
  9. 1/2 tsps salt
  10. 1/4 cups vegetable oil

Instructions

  1. Heat oven to 375F.
  2. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture.
  3. Cut lemon into fourths; place in cavity of chicken.
  4. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail.
  5. Place chicken, breast side up, on rack in shallow roasting pan.
  6. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  7. Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut.
  8. Let stand about 15 minutes for easiest carving.
  9. Remove lemon and discard.
  10. Place chicken on platter; arrange vegetables around chicken.
  11. Serve with pan drippings.
Herb Roast Chicken and Vegetables

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