Juicy Herb-Roasted Whole Chicken with Vegetables

Here’s a Juicy Herb-Roasted Whole Chicken with Vegetables recipe inspired by your photo 🍗🥔🥕

📝 Ingredients:

1 whole chicken (about 1.5–2 kg / 3–4 lbs)

3 tbsp olive oil or melted butter

1 lemon (halved)

5 garlic cloves (crushed)

1 onion (quartered)

2–3 sprigs fresh rosemary or thyme

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme (if no fresh herbs)

1 tsp black pepper

1 ½ tsp salt (or to taste)

For the roasting vegetables:

3–4 carrots (cut into large chunks)

3–4 potatoes (quartered)

1–2 onions (chunky pieces)

2 tbsp olive oil

Pinch of salt & pepper

👩‍🍳 Instructions:

Pat the chicken dry with paper towels (this helps get a crispy skin).

Rub the outside with olive oil or melted butter.

Season generously with paprika, garlic powder, onion powder, thyme, salt, and black pepper.

Stuff the cavity with lemon halves, garlic cloves, onion quarters, and fresh rosemary/thyme.

In a roasting pan, toss carrots, potatoes, and onions with olive oil, salt, and pepper.

Spread them evenly in the pan to create a bed for the chicken.

Place the chicken on top of the vegetables.

Roast in a preheated oven at 200°C / 400°F for about 1 hour 15 minutes – 1 hour 30 minutes (depending on chicken size).

Baste the chicken with pan juices halfway through roasting.

The internal temperature should reach 75°C / 165°F at the thickest part of the thigh (not touching bone).

If needed, broil the top for 3–5 minutes to get extra crispy golden skin.

Let the chicken rest for 10 minutes before carving.

Serve with the roasted vegetables and pan juices.