Herb-Roasted Chicken & Roots
A simple Sunday roast with rosemary, thyme, and garlicky vegetables.
90 min total Serves 4
This recipe is free from:
peanutstree nutsdairyeggsglutenwheatsoyshellfishsesamefish
Estimated per serving
165
cal
9g
protein
14g
carbs
8g
fat
Rough estimate from common ingredient values — not medical advice.
Ingredients
4
- 4 lb
Whole chicken
- 4, halved
Carrots
- 1.5 lb, quartered
Yukon potatoes
- 1 head, halved
Garlic
- 4 sprigs
Fresh rosemary
- 6 sprigs
Fresh thyme
- 3 tbsp
Olive oil
- 1, halved
Lemon
Instructions
- 1
Pat chicken dry; rub with olive oil, salt, pepper, and chopped herbs.
- 2
Stuff cavity with lemon and garlic. Surround with vegetables in a cast iron.
- 3
Roast at 425°F for 65-75 minutes until juices run clear (165°F internal).
- 4
Rest 15 minutes before carving. Serve with pan juices.
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