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

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on December 27, 2012

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    *my personal favorite chicken recipe* Delicious! This one became an instant family favorite. I've made it many times now, we all love it!!

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  • on December 11, 2012

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    LOVED IT! I had no fresh herbs, so used dry (thyme/oregano. Lots of them, so the oil/herbs/garlic were almost a paste. I rubbed that inside, outside and under the skin. Then I melted some butter and added the herbs/garlic to it and rubbed that all over the veggies. They both came out perfect! And it was easy and worth the smokey kitchen! Roasting the veggies seperately kept them from getting wet and "goopy" from the chicken juices. Used the roasted veggies the next day to make a soup. It's a keeper!

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  • on November 07, 2012

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    My husband and I were pleasantly surprised how well this turned out. The fresh herbs and garlic make for a very flavorful dish. This was even great as a left over dish! We will definitely make this again!

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  • on May 09, 2012

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    I loved this I will make it often!

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  • on January 22, 2012

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    Trashed the oven and scared the dog !!

    Seriously, this chicken was GOOD, so moist and flavorful. But the high cook temp smoked the house out and scared the cocker spaniel. I'd make it again, but outside in the BBQ.

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  • on December 29, 2011

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    My family and I loved this recipe. The chicken was so moist and the vegetables were tender and delicious. It was so easy and took no time at all to prepare. I was the raving chef in my kitchen last night!

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  • on December 19, 2011

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    Love this recipe. This is the second time I've made it and it was better on the second round... I didn't have the beets...which I will make sure to include the next time...but I did add brussell sprouts..yum!

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  • on December 06, 2011

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    Made this last night on the fly, so didn't have root begatables or lemons. My oven is notoriously cool so even roasting it for one hour, it was still a bit pink at the thickest part of the legs, but I would rather have it a bit pink (cooking it further upon reheating anyway then over cooked and dry. Besides, the juices ran clear. I found a "poultry bundle" in the produce section and used that to stuff the chicken. I would make this again and just raise the temp for my slow oven! Oh and I used a half cup of butter for my 3.5 pound chicken; life is better with more butter, not less!

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  • on November 24, 2011

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    Chicken came out perfect. I followed recipe minus the sage. But the house did smoke up. Overall great chicken. Will make again!

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  • on October 30, 2011

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    Absolutely perfect chicken and the root vegetables...we couldn't stop eating! The only things I did differently with the chicken were (a I put the salt and pepper in with the olive oil and herbs to rub on, rather than season with them first, and (b one hour at 475F did not suffice for my 3.5 lb chicken. It looked done, so be sure to use a meat thermometer before committing it to the serving platter! The lemon wedges in the cavity added a surprising amount of really nice flavour.

    We don't get a great variety of vegetables here, so I made do with baby (orange carrots, small red beets peeled and sliced in half or quarters depending on size, turnips, baby potatoes, quartered lengthwise shallots, peeled whole garlic cloves (YUM, and fennel root (a FANTASTIC addition.

    This was a really easy recipe that garnered fantastic reviews from all of us. Definitely will do this one again!

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