Roast Chicken with Herbs and Vegetables
A simple, juicy roast chicken with crispy herb-seasoned skin, served alongside fresh lettuce, cucumber, and a spicy green onion garnish. Perfect for a weeknight dinner that feels special.
- Total time
- 70 min
- Servings
- 4
- Calories
- 550
- Protein
- 45g
Ingredients
- 1 whole (about 4 lb) whole chicken
- 2 tbsp olive oil
- 1 tsp dried thyme
- 3 cloves, minced garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 medium, sliced cucumber
- 2 stalks, sliced green onions
Instructions
- 1
Preheat oven to 425°F. Pat the 1 whole chicken dry with paper towels, then place it breast-side up in a roasting pan.
- 2
In a small bowl, mix 2 tbsp olive oil, 1 tsp dried thyme, 3 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Rub this mixture all over the chicken, including under the skin where possible.
- 3
Roast the chicken for 50-60 minutes, until the skin is golden and crispy and the juices run clear when pierced between leg and thigh (internal temp 165°F).
- 4
Remove the chicken from the oven and let it rest for 10 minutes before carving. This keeps the meat juicy.
- 5
Arrange sliced cucumber and lettuce leaves on a platter. Place the carved chicken on top and sprinkle with sliced green onions. Serve with extra salt and pepper if desired.
Tools you’ll need
- Roasting pan
- Small bowl
- Chef's knife
- Cutting board
- Meat thermometer (optional)
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