Garlic and herb roast chicken with seasonal vegetables

Garlic and herb roast chicken with seasonal vegetables. Photo by ThermoPro on Unsplash

Garlic and herb roast chicken with seasonal vegetables

Weeknight dinner has never been this tasty or easy to put together. Try this garlic and herb roast chicken with seasonal vegetables.

Garlic and herb roast chicken with seasonal vegetables

Garlic and herb roast chicken with seasonal vegetables. Photo by ThermoPro on Unsplash

When the days are long and you still want to cook some wholesome food, a tasty roasted chicken can do the trick. Our garlic and herb roast chicken with seasonal vegetables recipe is everything you want in a meal. A well roasted chicken with juicy meat and crispy skin is easy to put together and you can pretty much put it in the oven for an hour before needing to check anything. Everything good tastes like this chicken dinner.

Garlic and herb roast chicken suggestions

If you want the best results for cooking your chicken, cut out the backbone and wishbone before pressing it flat. This butterfly technique will make sure everything is cooked evenly. For a crispier skin, rub the skin with salt and pepper before letting it rest in the fridge, uncovered. If you’re not stuffing the chicken with garlic and lemon, you can still rest it on top of these and just remove before making the gravy. Enjoy with some crispy potatoes if they weren’t in the roast already and some fluffy rice.

ALSO READ: Baked garlic potato wedges recipe

Weeknight dinner has never been this tasty or easy to put together. Try this garlic and herb roast chicken with seasonal vegetables.

Last updated on 24 January 2023

Garlic and herb roast chicken recipe

5 from 1 vote
Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

1

hour 

20

minutes
Servings

6

Total time

1

hour 

30

minutes

Ingredients

  • 1 whole chicken

  • 1⁄4 cup unsalted butter, melted

  • 3 tbsp olive oil

  • 1⁄4 cup white wine (optional)

  • 1 lemon, halved

  • salt and freshly ground pepper, to taste

  • 2 tbsp mixed herbs, dried of fresh

  • 4 cloves garlic, minced

  • 1 head garlic, roughly peeled and cut in half horizontally

  • 3 sprigs fresh whole rosemary

  • 1 red onion, roughly chopped

  • 2 carrots, peeled and roughly chopped

  • 1 sweet potato, peeled and cut into cubes

  • 1⁄2 pumpkin, peeled and cut into cubes

Method

  • Preheat oven to 200°C and a line a baking tray with foil, or lightly grease a roasting pan.
  • Rinse the chicken and pat dry with paper towel.
  • Mix the melted butter, olive oil, wine (if using) and the juice of the lemon together.
  • Rub the butter mixture all over the chicken, making sure to get under the skin and inside the cavity.
  • Season liberally with salt and pepper and mixed herbs.
  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken. Add garlic under the skin.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the leftover whole lemon.
  • Add the vegetables and onion to the baking tray with the chicken.
  • Roast for 1 hour and 15-20 minutes (depending on the size of your chicken), basting half way through cooking time.
  • Remove the chicken and vegetables from the baking tray. Cover the chicken with foil and allow to stand for 10 minutes.
  • For the gravy
  • Pour the juices from the baking tray into a saucepan. Add two tablespoons Bisto and mix well.
  • Simmer for 10 minutes until the gravy thickens.

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