Herb-Infused Roasted Chicken and Vegetables
Savor the simple elegance of a classic dish with this herb-infused roasted chicken and vegetables. Cooked to perfection in a cast-iron skillet, this meal combines the rustic charm of countryside cooking with the sophistication of a seasoned chef’s touch.
Every bite tells a story of flavor, tradition, and home.
Ingredients
- 1 whole chicken (approximately 4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lemon, halved
- Fresh rosemary and thyme sprigs
- 4 medium potatoes, quartered
- 2 carrots, cut into 2-inch pieces
- Optional: Additional herbs or lemon slices for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken and pat it dry with paper towels. Rub the olive oil over the entire surface of the chicken.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over the chicken.
- Stuff the cavity of the chicken with the lemon halves and a few sprigs of rosemary and thyme.
- Toss the potatoes and carrots with a bit of olive oil and any remaining seasoning mix, then arrange them around the chicken in the cast-iron skillet.
- Place additional sprigs of rosemary and thyme on top of the chicken.
- Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the vegetables are tender.
- Allow the chicken to rest for 10 minutes before carving.
This herb-infused roasted chicken with vegetables is more than just a meal; it’s a warm embrace on a plate. As you carve into the juicy, tender meat and enjoy the hearty vegetables, let the harmonious blend of herbs and spices transport you to a place of comfort and contentment.
Enjoy this wholesome dish with family and friends, accompanied by a glass of your favorite wine and good conversation. Bon appétit!
