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 could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. One serving contains 779 calories, 53g of protein, and 50g of fat. This recipe serves 4. For $2.75 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. It works well as a main course. A mixture of rosemary, thyme, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by My Recipes. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

13 ingredients

1. 1/2 tsps pepper
2. 3 large carrots
3. 5 tsps extra virgin olive oil
4. 2 tsps rosemary
5. 2 tsps sage
6. 2 tsps thyme
7. 2 large garlic cloves
8. 8 large garlic cloves
9. 8 wedges
10. 1 large onion
11. 12 oz 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.