Garlic-Herb Roasted Chicken With Potatoes, Carrots, And Onions

  1. Preheat oven to 450u0b0.
  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. 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. Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.
  3. Bake at 450u0b0 for 15 minutes.
  4. Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat. Add vegetables to roasting pan. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 375u0b0. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 180u0b0. Let stand 10 minutes. Discard skin. Serve chicken with vegetables.
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chicken, fresh rosemary, fresh sage, fresh thyme, salt, black pepper, extra virgin olive oil, garlic, cooking spray, red potatoes, carrots, red onion, wedges, garlic

Taken from www.myrecipes.com/recipe/garlic-herb-roasted-chicken-with-potatoes-carrots-onions (may not work)

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