Herb Roasted Chicken with Root Vegetables

Name: Herb Roasted Chicken with Root Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 6 piece bone-in chicken pieces; 2 tbsp olive oil, divided; 1.5 tsp dried basil; 1 tsp dried rosemary; 1 tsp garlic salt; 4 piece medium red-skin potatoes, quartered; 8 ounce package peeled baby carrots; 1 piece medium onion, cut in eighths

Main Course

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Cook Time

1 h 10 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This herb roasted chicken with root vegetables is a comforting and flavorful dish, perfect for a family dinner or a festive occasion. The chicken is infused with aromatic herbs, while the potatoes, carrots, and onions become tender and slightly caramelized during roasting. I've been making this recipe for years, and it's always a hit! The combination of herbs and vegetables creates a delicious aroma that fills the kitchen. It's a hearty and satisfying meal that's easy to prepare, making it ideal for busy weeknights or special gatherings. Feel free to add other root vegetables like parsnips or sweet potatoes for extra flavor and variety.

Ingredients (8 ingredients)

6 piece bone-in chicken pieces
2 tbsp olive oil, divided
1.5 tsp dried basil
1 tsp dried rosemary
1 tsp garlic salt
4 piece medium red-skin potatoes, quartered
8 ounce package peeled baby carrots
1 piece medium onion, cut in eighths

Preparation (5 steps)

Prepare the baking sheet

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with aluminum foil.

Prepare the chicken

Place 6 bone-in chicken pieces in the prepared pan. Brush with 1 tablespoon olive oil.

Combine herbs and spices

Combine 1 ½ teaspoons dried basil, 1 teaspoon dried rosemary, and 1 teaspoon garlic salt in a medium bowl; sprinkle 1/2 of the herb mixture over the chicken.

Prepare the vegetables

Add remaining 1 tablespoon olive oil, 4 medium red-skin potatoes (quartered), 1 (8 ounce) package peeled baby carrots, and 1 medium onion (cut in eighths) to the bowl with the remaining herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.

Cover and bake

Cover dish with sheet of foil; fold back one corner of cover for heat circulation. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.