Roasted Garlic Chicken and Vegetables
A comforting meal of roasted chicken infused with garlic and herbs, served with colorful vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 whole chicken
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 lemon, sliced
- 4 carrots, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 1 cup butternut squash, cubed
- Fresh herbs (such as thyme and rosemary)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together the minced garlic, olive oil, salt, pepper, and fresh herbs in a large bowl.
- Rub the garlic herb mixture all over the chicken.
- Place the seasoned chicken in the center of a roasting pan.
- Arrange the chopped carrots, diced potatoes, onions, and butternut squash around the chicken.
- Squeeze fresh lemon juice over the chicken and place lemon slices on top.
- Roast in the preheated oven for about 1 hour.
- Let the chicken rest for 10 minutes before carving.
- Serve the roasted chicken with the delicious vegetables alongside.
Notes
Leftover roasted chicken can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg