Garlic roasted chicken with vegetables is a whole chicken rubbed with an herb butter then stuffed with a mixture of seasonings. Roasted in a large skillet combined with fresh, flavorful vegetables!
This combination is perfect for any dinner time meal! If you love your instant pot, you can also make this roast chicken recipe in less time.
The perfect combination of chicken with vegetables is just what every family loves at dinner time. It is big enough to feed a large family or nice to have the extra left overs to make sandwiches or more meals throughout the week. Garlic roasted chicken with vegetables is a tender and savory meal that is comforting and delicious all in one! The chicken is stuffed with rosemary, onion and lemon. Together they create a tender chicken with juicy meat.
Herb butter is made by mixing together herbs and garlic creating a thick buttery mixture. Rub on the outside of the chicken to create a golden brown skin that has a crisp texture. This chicken is out of this world! Add in vegetables and it is a complete meal for a family. It can’t get any better than this! Pull apart your chicken piece by piece and smell, taste and enjoy each part of this perfect garlic roasted chicken with vegetables! This dinner will become a favorite in your home!
Don’t let the ingredients list scare you! It is simple ingredients that are even easier to prepare. Each section is broken down and will take less than 5 minutes to prepare.
All together this chicken becomes a masterpiece from the smell, taste and texture of the crispy outside and tender, juicy inside. This will become a family favorite meal in no time!
Let the chicken rest at least 15 minutes before slicing into the it. This will have the juiciest results!
How Long To Roast A Chicken?
A 5 to 6 pound chicken takes about 1 1/2 hours to cook through. If the chicken weighs more or less than that you will want to adjust the cooking times according to the weight of the chicken. Cooking chicken can vary depending on how cold the chicken is or the density of the chicken itself. It is best to start with 15 minutes then add 20 minutes per pound of chicken as a rule of thumb. Then using a meat thermometer checking for the internal temperature of the chicken to reach 165 degrees Fahrenheit.
For this chicken with vegetables recipe it does not need to be covered. Leaving the chicken uncovered will help the skin crisp up nicely in the oven. If you feel that the chicken is browning quickly create a loose fitting tent shape foil to prevent any further browning while it finishes cooking.
Check on the chicken throughout the roasting process. If you see that the chicken is not browning simply brush it will more herb butter over top or baste with the juices from the bottom of the pan to keep the chicken moist and adding a crips outside layer. Using this method will make the chicken crispy quickly. Watch over the chicken after this process is done to make sure it does not brown too much.
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