Mouthwatering Garlic Herb Roasted Chicken with Garden Vegetables

Allergens

None

Ingredients

• 1 whole chicken (3
• 4 lbs) 8 cloves garlic, minced 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1/4 cup olive oil Salt and pepper, to taste 4 large russet potatoes, cubed 2 cups cherry tomatoes 1 small zucchini, sliced 1 small yellow squash, sliced 1 red bell pepper, chopped 1 yellow bell pepper, chopped

Instructions

1. Preheat the oven to 425°F (220°C). In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper. Mix well to create the herb marinade. Rinse the chicken and pat dry. Carefully loosen the skin of the chicken breast and thighs, and gently slide half of the herb mixture under the skin. Rub the remaining herb mixture over the entire surface of the chicken. Place the chicken on a roasting pan or oven safe dish. Surround the chicken with cubed potatoes, cherry tomatoes, zucchini, yellow squash, and bell peppers. Drizzle with additional olive oil and season with salt and pepper. Roast the chicken in the preheated oven for 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before carving.

Chef’s Insight

To achieve perfect golden-brown skin, make sure to pat the chicken dry before applying the herb mixture and roasting.

Notes

Adjust the seasoning according to your taste preferences.