Roasted Chicken And Vegetables Recipe

Name: Roasted Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs baby new potatoes, halved; 1 bulb garlic, cloves separated; 1 None lemon, thickly sliced; 8-10 sprigs fresh thyme; 3 tbsp canola oil; 3 lbs whole oven-ready chicken; 2 tbsp butter, softened; 1 bunch asparagus, trimmed; 1/2 cup chicken stock or white wine; 1 tbsp fresh flat-leaf parsley, chopped

Servings: persons

1
Preheat the oven to 400u00b0F. Put the new potatoes, garlic cloves and lemon slices into a large roasting pan. Scatter with the thyme sprigs and drizzle with the oil. Season and toss to combine.
2
Place the chicken on a chopping board and remove the string tying the chicken legs (if any). Using your fingers or a blunt knife, gently loosen the skin on the bird's breasts to form a pocket, being careful not to tear it. Push a little of the butter under the skin, then spread the remainder over the outside. Use string to tie the legs back together. Put the chicken on top of the potatoes and season. Roast for 45 minutes.
3
Transfer the chicken to a plate and add the asparagus and stock into the roasting tin. Mix well, so all the vegetables are coated in the chicken juices.
4
Sit the chicken back on the vegetables and return it to the oven for 30 minutes or until the chicken is cooked through and the potatoes are tender. Remove from the oven and cover loosely with foil. Leave to rest for 15 minutes. Sprinkle with the parsley and serve.

1166

kcal

Calories

Fat

Carbs

133

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 10 ingredients. The key ingredients include: 1 3/4 lbs baby new potatoes, halved, 1 bulb garlic, cloves separated, 1 None lemon, thickly sliced, 8-10 sprigs fresh thyme, and more.

Yes, Roasted Chicken And 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!

Roasted Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions