Best 7 Roasted Herbed Chicken And Vegetables Recipes

Indulge in a culinary journey with our tantalizing Roasted Herbed Chicken and Vegetables, a symphony of flavors that will tantalize your taste buds. This delectable dish showcases succulent chicken pieces, lovingly seasoned with a vibrant blend of aromatic herbs and spices, then roasted to perfection until golden brown and juicy. Nestled alongside the chicken are an array of colorful vegetables, caramelized and bursting with natural sweetness. Each bite offers a harmonious balance of savory and earthy flavors, complemented by the delightful crunch of roasted vegetables. From the crispy skin of the chicken to the tender-crisp texture of the vegetables, this dish is a feast for the senses. Whether you're seeking a comforting weeknight meal or a centerpiece for your next gathering, our Roasted Herbed Chicken and Vegetables will surely impress. Discover the culinary magic within, with our step-by-step guide and additional inspiring recipes featuring roasted chicken and vegetables.

Let's cook with our recipes!

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Emily's Herb Roasted Chicken and Vegetables image

Chicken pieces are roasted with veggies and herbs in this easy clean-up method.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 (8 ounce) package peeled baby carrots
1 medium onion, cut in eighths

Steps:

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g

HERB ROASTED CHICKEN AND VEGETABLES

Herb Roasted Chicken and Vegetables image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 Servings

Number Of Ingredients 9

Ingredients

3 pounds bone-in chicken parts
1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
12 small portobello mushrooms, cut into 1/2-inch slices
2 tablespoons olive oil
2 teaspoons Lawry's® Seasoned Salt
1¾ cups sliced onions
1¾ cups sliced zucchini
1¾ cups bell pepper strips
1¾ cups sliced eggplant

Steps:

Preheat oven to 375°F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ROASTED CHICKEN AND VEGETABLES

Roasted Chicken and Vegetables image

Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup chicken broth
2 tablespoons olive or vegetable oil
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon pepper
2 medium dark-orange sweet potatoes, peeled, cut into eighths
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 large onion, cut into 8 wedges
8 cloves garlic, finely chopped
1 cut-up whole chicken (3 to 3 1/2 lb)

Steps:

Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Nutrition Facts : Calories 410, Carbohydrate 22 g, Cholesterol 120 mg, Fiber 4 g, Protein 41 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

HERB-ROASTED CHICKEN AND VEGETABLES

Herb-Roasted Chicken and Vegetables image

Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 9

Ingredients

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine

Steps:

Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Lemon and Herb Roast Chicken and Vegetables image

Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound small red-skinned potatoes, quartered
2 medium carrots, cut into 1-inch pieces
2 stalks celery, peeled and cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
1 teaspoon poultry seasoning
1 lemon, halved
1/4 cup chopped fresh parsley

Steps:

Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

HERB ROAST CHICKEN AND VEGETABLES

Herb Roast Chicken and Vegetables image

Here's a great recipe to pop in the oven while you enjoy a little time in the garden.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h5m

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup olive or vegetable oil
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 lemon
1 whole roasting chicken, 4 pounds
6 new potatoes, cut in half
1 cup baby-cut carrot
1/2 pound green beans

Steps:

Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.

Nutrition Facts : Calories 475, Carbohydrate 28 g, Cholesterol 115 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg

Tips:

Choosing the Right Chicken: Opt for a whole chicken or chicken parts that are fresh and have a healthy pink color. Make sure the chicken is properly cleaned and patted dry before roasting.
Seasoning and Herbs: Use a generous amount of salt, pepper, and your favorite herbs to season the chicken. Common herbs for roasted chicken include thyme, rosemary, oregano, and sage. You can also add other seasonings like garlic powder, onion powder, or paprika.
Roasting Temperature: Roast the chicken at a high temperature (425°F) for the first 30 minutes to achieve a crispy skin. Then, reduce the temperature to 350°F and continue roasting until the chicken is fully cooked.
Vegetables: Select a variety of vegetables that roast well, such as potatoes, carrots, onions, Brussels sprouts, and zucchini. Toss the vegetables in olive oil, salt, and pepper before roasting.
Cooking Time: The cooking time for the chicken and vegetables will vary depending on the size and type of chicken and vegetables used. Generally, a whole chicken takes about 1 hour 30 minutes to 2 hours to roast, while chicken parts take about 30-45 minutes. Vegetables usually take about 30-45 minutes to roast.

Conclusion:

This roasted herbed chicken and vegetables recipe is an easy and delicious way to enjoy a healthy and flavorful meal. With a crispy chicken skin, tender meat, and roasted vegetables, this dish is sure to become a family favorite. The combination of herbs and seasonings adds a wonderful aroma and flavor to the chicken and vegetables. Serve this dish with your favorite sides such as mashed potatoes, roasted potatoes, or a green salad for a complete and satisfying meal. Enjoy!