Mouthwatering Herb Roasted Chicken & Spring Veg Tray Bake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:jamal
Total Time:90 minutes
Yield:4 servings 1x
Description
Savor the flavors of Herb Roasted Chicken paired with a vibrant Spring Veg Tray Bake for a delicious, healthy meal that’s perfect for any occasion. (154 chars)
Ingredients
Scale
1 whole chicken (about 4–5 lbs)
2 tablespoons of olive oil
3 cloves of garlic, minced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of paprika
Salt to taste
Pepper to taste
1 lemon, quartered
1 pound of asparagus, trimmed
2 cups of baby carrots
1 red onion, quartered
1 cup of cherry tomatoes
Fresh herbs for garnish, optional
Instructions
Preheat your oven to 425°F (220°C). Rinse the chicken under cool water and pat it dry with paper towels.
In a small bowl, mix the olive oil, minced garlic, dried thyme, rosemary, paprika, salt, and pepper. Rub this mixture over the chicken, including under the skin. Stuff the cavity with lemon quarters.
In a large bowl, combine the asparagus, baby carrots, red onion, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables.
Arrange the seasoned vegetables around the chicken in the roasting pan. Roast for about 75 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Garnish with fresh herbs if desired.
Notes
Easy and delicious Herb Roasted Chicken and Spring Veg Tray Bake that can be prepared in just 90 minutes, perfect for busy weeknights.
