Herb-Roasted Chicken With Vegetables Recipe

Name: Herb-Roasted Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs roasting chickens; 1/3 cup margarine or 1/3 cup butter, melted; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon dried rosemary leaves, crushed; 1/4 teaspoon dried marjoram; snipped parsley; Vegetables; 8 small potatoes or 4 medium potatoes; 4 medium carrots, each cut diagonally into fourths; 4 small onions, cut into halves; 1 teaspoon seasoning salt; 1/2 cup hot chicken broth or 1/2 cup water; 4 small zucchini, each cut the same way as the carrots; 1/2 teaspoon seasoning salt

Servings: persons

4 -5 lbs roasting chickens
1/3 cup margarine or 1/3 cup butter, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon dried marjoram
snipped parsley
Vegetables
8 small potatoes or 4 medium potatoes
4 medium carrots, each cut diagonally into fourths
4 small onions, cut into halves
1 teaspoon seasoning salt
1/2 cup hot chicken broth or 1/2 cup water
4 small zucchini, each cut the same way as the carrots
1/2 teaspoon seasoning salt

1
Rub cavity of chicken with salt, if desired.
2
Place chicken breast side up in shallow roasting pan.
3
Mix margarine and herbs.
4
Brush half the margarine mixture on chicken.
5
Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
6
Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
7
(Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
8
Place chicken on warm platter; arrange vegetables around chicken.
9
Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:
10
Vegetables: If using med potatoes, cut into halves.
11
Place all ingredients except zucchini and 1/2 tsp.
12
seasoned salt in ungreased 2-qt casserole.
13
Cover and cook in 375 oven 45 minutes.
14
Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 -5 lbs roasting chickens, 1/3 cup margarine or 1/3 cup butter, melted, 1/2 teaspoon dried thyme leaves, 1/4 teaspoon dried rosemary leaves, crushed, and more.

Yes, Herb-Roasted Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Roasted Chicken With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions