Herb Roast Chicken and Vegetables

• Ready in 2h 5m

• Serves 6

• 421 calories

• 16.63g carbs

If you have approximately 2 hours and 5 minutes to spend in the kitchen, Herb Roast Chicken and Vegetables might be a spectacular gluten free, dairy free, fodmap friendly, and whole 30 recipe to try. For $1.75 per serving, you get a main course that serves 6. One serving contains 422 calories, 24g of protein, and 29g of fat. 1 person were impressed by this recipe. It is brought to you by Betty Crocker. A mixture of roasting chicken, coarsely ground pepper, green beans, and a handful of other ingredients are all it takes to make this recipe so yummy.

10 ingredients

1. 1 cup baby-cut carrot
2. 2 tbsps thyme leaves
3. 1/2 lb green beans
4. 1/4 tsps coarsely ground pepper
5. 1 lemon
6. 2 tbsps marjoram leaves
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.