Herb and Garlic Roasted Chicken with Vegetables
A complete one-pan dinner featuring cut-up chicken and hearty vegetables roasted together with savory herb and garlic seasoning. The chicken develops a flavorful crust while the celery, onions, carrots, and potatoes become tender and absorb the delicious drippings. Perfect for busy weeknight dinners when you want a satisfying meal with minimal cleanup. The vegetables get a head start in the oven before the chicken joins them, ensuring everything finishes cooking at the same time.
Ingredients
- 1 whole cut-up whole chicken, 3 to 3 1/2 lb
- 2 tablespoons olive or vegetable oil
- 1 envelope savory herb with garlic soup mix, from 2.4-oz box1 packet onion soup mix + 1 tsp dried herbs + 1 tsp garlic powder1:1
Use any herb blend you prefer
- ⅓ cup chicken brothvegetable broth1:1vegetarianFull guide →
- 4 medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces
- 1 large onion, cut into 6 wedges
- 2 large carrots, cut in half lengthwise, then cut into 4-inch pieces
- 2 medium unpeeled russet potatoes, each cut into 8 pieces
Instructions
- 1
Heat oven to 425°F and remove skin from chicken if desired
- 2
Mix oil, soup mix and broth in small bowl
- 3
Brush both sides of chicken pieces with about half of the oil mixture
- 4
Mix celery, onion, carrots, potatoes and remaining oil mixture in large bowl
- 5
Arrange vegetables in ungreased 15x10x1-inch pan and bake 15 minutes
- 6
Place chicken pieces in pan, overlapping vegetables if necessary
- 7
Bake 35 to 40 minutes longer until vegetables are tender and chicken juices run clear when thickest piece is cut to bone
Tips
Remove chicken skin before cooking for a healthier option and better herb mixture absorption
Give vegetables a 15-minute head start in the oven so they finish cooking at the same time as the chicken
Check chicken doneness with a meat thermometer - 170°F for breasts and 180°F for thighs and legs
Good to Know
Refrigerate leftovers within 2 hours and use within 3-4 days
Vegetables can be cut and chicken can be seasoned up to 4 hours ahead, but bake just before serving
Serve immediately while hot, with the pan juices drizzled over the chicken and vegetables
Common Mistakes
Don't skip the 15-minute vegetable head start or they will be undercooked when chicken is done
Use a meat thermometer to avoid overcooking the chicken
Substitutions
Use any herb blend you prefer
FAQ
Can I use chicken pieces instead of a whole cut-up chicken?
Yes, use about 3 pounds of chicken pieces like thighs, drumsticks, and breasts. Cooking time may vary slightly depending on the size of pieces.
What if I don't have a 15x10-inch pan?
Use any large roasting pan or rimmed baking sheet that can hold the chicken and vegetables in a single layer without too much overcrowding.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator. Reheat thoroughly before serving.