Herb Roasted Chicken with Spring Vegetables

Herb Roasted Chicken with Spring Vegetables


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Roasted chicken is one of the most versatile dishes. Cater it to the season and make it with veggies that taste like Spring.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

4-6 servings


  • 1 roasting chicken, giblet and neck removed and rinsed in cold water
  • 2 red onions, cut into wedges
  • 2 large carrots, sliced
  • 8 peanut potatoes, cut into bit sized chunks
  • 10 Brussel sprouts, halved
  • 6 cloves of garlic, minced
  • 1 handful of fresh oregano leaves, chopped
  • 1 handful of fresh basil, chopped
  • 1 tablespoon of Italian seasoning
  • 3 tablespoons of olive oil
  • salt and pepper

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Preheat oven to 450 degrees Fahrenheit.
In a small dish, mix garlic, chopped herbs, Italian seasoning, olive and salt and pepper. Thoroughly rub the mixture all over the entire chicken.
In a large bowl, toss onions, carrots, potatoes and Brussel sprouts with the remaining mixture.
Place the chicken and vegetables onto a greased sheet pan and bake for 40-50 minutes.
Cool slightly once removed from the oven, then carve the chicken and serve with the roasted veggies.

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