Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions

  • Ready in 1h 25m

  • Serves 4

  • 778 calories

  • 28.27g carbs

Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions is a gluten free, dairy free, and whole 30 main course. For $3.03 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 804 calories, 53g of protein, and 50g of fat. This recipe serves 4. A mixture of pepper, carrots, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

13 ingredients

  1. 1/2 tsps black pepper
  2. 3 large carrots
  3. 5 tsps extra virgin olive oil
  4. 2 tsps fresh rosemary
  5. 2 tsps fresh sage
  6. 2 tsps fresh thyme
  7. 2 large garlic cloves
  8. 8 large garlic cloves
  9. 8 lime wedges
  10. 1 large red onion
  11. 12 oz red potatoes
  12. 4 lb roasting chicken
  13. 1/2 tsps salt

Instructions

  1. Preheat oven to 45
  2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wings up and over back; tuck under chicken.
  3. Combine 1 teaspoon each of rosemary, sage, and thyme, 1/4 teaspoon each of salt and pepper, 1 teaspoon oil, and minced garlic. Starting at neck cavity, loosen skin from breast and thighs by inserting fingers and gently pushing between skin and meat. Rub 1 1/2 teaspoons herb mixture in body cavity. Rub half of remaining herb mixture under skin. Rub remaining herb mixture and 2 teaspoons oil evenly over skin. Tie ends of legs together with twine.
  4. Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.
  5. Bake at 450 for 15 minutes.
  6. Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl.
  7. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat.
  8. Add vegetables to roasting pan.
  9. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 37
  10. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 18
  11. Let stand 10 minutes. Discard skin.
  12. Serve chicken with vegetables.
Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions

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