A comforting, wholesome dish featuring juicy roasted chicken paired with tender vegetables seasoned with aromatic herbs. Perfect for a

family dinner or a simple weekend meal.

Ingredients

For the Chicken

• 1 whole chicken (about 1.5–1.8 kg / 3–4 lb)

• 2 tablespoons olive oil or melted butter

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• 3 cloves garlic, minced

• 1 lemon, halved
  
  
  

For the Herb-Seasoned Vegetables

• 3 potatoes, cut into chunks

• 2 carrots, sliced

• 1 red onion, cut into wedges

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

Instructions

1. Prepare the Oven

Preheat the oven to 200°C (400°F). Line a large roasting pan with parchment paper or lightly grease it.

2. Season the Chicken

Pat the chicken dry with paper towels. Rub the entire chicken with olive oil or melted butter.

In a small bowl, mix salt, black pepper, rosemary, thyme, paprika, and minced garlic. Rub this mixture all over the chicken, including under the

skin if possible for extra flavor.

Place the lemon halves inside the cavity of the chicken.

3. Prepare the Vegetables

In a large bowl, toss the potatoes, carrots, onion, zucchini, and bell pepper with olive oil, salt, black pepper, oregano, and thyme until evenly

coated.

4. Assemble the Dish

Spread the seasoned vegetables evenly in the roasting pan. Place the chicken on top of the vegetables, breast side up.

5. Roast

Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is golden brown and cooked through.

The internal temperature should reach 75°C (165°F) at the thickest part of the thigh.

If the chicken browns too quickly, loosely cover it with foil during the last 20 minutes.

6. Rest and Serve

Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This helps retain the juices.

Serve the roasted chicken with the herb-seasoned vegetables, spooning some of the pan juices over the top for extra flavor.

Tips

• Fresh herbs like rosemary and thyme can be used for a stronger aroma

• Add cherry tomatoes or mushrooms for extra vegetable variety

• For crispier skin, increase the oven temperature to 220°C (425°F) for the last 10 minutes

This Roasted Chicken with Herb-Seasoned Vegetables is simple, nourishing, and full of classic flavors - perfect for a warm, satisfying meal.