Herb-Infused Roast Chicken with Veggies
Herb-Infused Roast Chicken with Veggies
ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 lemon, halved
- Fresh herbs (rosemary, thyme) for garnish
- 2 cups seasonal vegetables (e.g., carrots, bell peppers, zucchini)
- 1 cup rice (white or brown)
- 2 cups vegetable broth
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper for the spice rub.
- 3.
Pat the chicken dry with paper towels and place it in a roasting pan.
- 4.
Rub the olive oil over the chicken, then generously coat it with the spice rub.
- 5.
Squeeze the juice from one lemon half over the chicken and place the used half and fresh herbs inside the cavity.
- 6.
Toss the seasonal vegetables with olive oil, salt, and pepper, and arrange them around the chicken in the roasting pan.
- 7.
Roast the chicken and vegetables until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender to the touch. Use a fork.
- 8.
Meanwhile, in a saucepan, bring vegetable broth to a boil, add rice, and simmer according to package instructions. Fluff with a fork and stir in parsley.
- 9.
Let the chicken rest for 10 minutes before carving, serving alongside roasted vegetables and herb rice.