Best 7 Herb Roasted Chicken Vegetables Recipes

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Herb-roasted chicken and vegetables is a classic dish that is both delicious and healthy. The chicken is roasted with a variety of herbs and vegetables, which infuse it with flavor and create a moist, succulent dish. The vegetables are roasted until they are tender and slightly caramelized, adding a sweet and savory flavor to the dish. This dish is perfect for a weeknight meal or a special occasion dinner.

Let's cook with our recipes!

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Eddie Jackson

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

One 4-pound whole chicken
6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
  • In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
  • Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams

HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)



Herb Roasted Chicken With Vegetables and Wine (Crock Pot) image

Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing recipe #117776). I hope you enjoy!

Provided by BecR2400

Categories     Whole Chicken

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 lbs organic whole roasting chickens or 3 -4 lbs hen
2 teaspoons salt
1/2 teaspoon coarse black pepper
1/2 cup fresh snipped parsley
1 teaspoon thyme or 1 teaspoon herbes de provence, crushed
5 -6 carrots, thinly sliced
1 medium onion, thinly sliced
3 celery ribs, with leaves sliced
1/2 cup dry white wine (or chicken stock or water)
4 tablespoons butter

Steps:

  • Put carrots, onions, and celery in bottom of crock pot.
  • Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
  • Sprinkle with parsley and tarragon or thyme, add wine.
  • Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
  • With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
  • To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
  • Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!

Nutrition Facts : Calories 434.9, Fat 31.1, SaturatedFat 11.6, Cholesterol 127.3, Sodium 998.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 26.2

HERB ROASTED CHICKEN AND VEGETABLES



Herb Roasted Chicken and Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 Servings

Number Of Ingredients 9

3 pounds bone-in chicken parts
1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
12 small portobello mushrooms, cut into 1/2-inch slices
2 tablespoons olive oil
2 teaspoons Lawry's® Seasoned Salt
1¾ cups sliced onions
1¾ cups sliced zucchini
1¾ cups bell pepper strips
1¾ cups sliced eggplant

Steps:

  • Preheat oven to 375°F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
  • Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.

BOOK CLUB HERB ROASTED CHICKEN AND VEGETABLES



Book Club Herb Roasted Chicken and Vegetables image

A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time.

Provided by Risa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h50m

Yield 6

Number Of Ingredients 14

1 cup olive oil
2 teaspoons ground thyme
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons paprika
2 tablespoons lime juice
1 whole chicken, cut into 6 pieces - rinsed and dried with paper towels
2 onions, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch wide strips
2 cups broccoli florets
1 bunch fresh asparagus, 2-inch tips only
6 cloves garlic, peeled
2 cups fingerling potatoes
salt and ground black pepper to taste

Steps:

  • Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
  • Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
  • Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
  • Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 24.9 g, Cholesterol 97 mg, Fat 53.7 g, Fiber 6 g, Protein 35.6 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 6.1 g

HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES



Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil

Steps:

  • Preheat the oven to 475 degrees F.
  • Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
  • For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

HERB ROASTED CHICKEN & VEGETABLES



HERB ROASTED CHICKEN & VEGETABLES image

I found this recipe in my newspaper this morning and I have tweaked it just a bit. It will be heavenly with all those herbs and especially with the garlic! Photo: www.hoopfinityshappenings.com

Provided by Ellen Bales

Categories     Roasts

Time 1h5m

Number Of Ingredients 11

4 boneless skinless chicken breasts
2 Tbsp olive oil, divided
1 1/2 tsp dried basil
1 tsp dried rosemary
1 tsp salt
2 clove garlic, minced
2 medium red-skin potatoes
2 medium yukon gold potatoes
1 pkg (8 oz.) baby carrots
1 medium onion, cut in 8 wedges
heavy duty aluminum foil

Steps:

  • 1. Line a 9x13-inch pan with heavy duty aluminum foil. Place chicken pieces in the pan. Brush with 1 Tbsp. of the olive oil.
  • 2. In a medium bowl, combine basil, rosemary, salt, and garlic; sprinkle half of the herb mixture on the chicken.
  • 3. Add the remaining olive oil, potatoes, carrots and onion to the bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around the chicken.
  • 4. Cover dish with a sheet of foil; fold back one corner to vent.
  • 5. Bake in a preheated 425-degree oven for 45 to 50 minutes, or until vegetables are done and meat thermometer reads 170 degrees F for chicken breasts. Carefully remove cover and serve.
  • 6. Tip: To line a pan with foil, flip the pan upside down, press a sheet of foil around outside of pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan. Easy as can be and prevents tearing!

HERB-ROASTED CHICKEN AND VEGETABLES



HERB-ROASTED CHICKEN AND VEGETABLES image

Categories     Chicken     Bake

Yield 4 servings

Number Of Ingredients 10

1/3 c Olive Oil
3 tsp dried rosemary, crushed
2 tsp salt
1/2 tsp ground black pepper
1 1/2 # boneless, skinless chicken breasts, cut into 2 1/2" pieces
1 # fresh white mushrooms, halved
1# small red potatoes, halved (about 3 cups)
3 medium onions, cut in wedges (about 3 cups)
1 lg red bell pepper, cut in 2" pieces(about 2 cups)
6 large garlic cloves, peeled

Steps:

  • Preheat oven to 425 degrees. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red pepper and garlic; toss until well coated. divide mixture into 2 baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Remove four cups mixture for chicken pot pie.

Tips for Perfecting Your Herb Roasted Chicken and Vegetables:

- Choose a flavorful blend of herbs: Experiment with different combinations to find a mix that complements the chicken and vegetables well. Some popular options include rosemary, thyme, sage, oregano, and garlic. - Use fresh herbs whenever possible: Fresh herbs provide the most intense flavor, but dried herbs can also be used. If using dried herbs, use about 1/3 of the amount called for in the recipe. - Generously season the chicken and vegetables: Don't be afraid to use plenty of herbs and spices to season the chicken and vegetables. This will help to create a flavorful and well-rounded dish. - Roast the chicken and vegetables at a high temperature: This will help to create a crispy skin on the chicken and tender-crisp vegetables. - Roast the chicken and vegetables together: This is a great way to save time and energy, and it also allows the flavors of the chicken and vegetables to meld together. - Serve the chicken and vegetables immediately: This dish is best enjoyed hot out of the oven.

Conclusion:

Herb roasted chicken and vegetables is a classic dish that is both delicious and easy to make. By following these tips, you can create a perfect meal that your family and friends will love. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, this recipe is sure to please. So next time you're looking for a flavorful and satisfying meal, give herb roasted chicken and vegetables a try!

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