Herb-Roasted Chicken and Vegetables

290 Ratings
  • 5 50
  • 4 80
  • 3 102
  • 2 45
  • 1 13

Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!

Everyday Food, November 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
1 hr 10 mins
Servings:
4
Advertisement

Ingredients

Directions

  • Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

    Advertisement

Cook's Notes

To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.

Advertisement

Reviews (10)

290 Ratings
  • 5 50
  • 4 80
  • 3 102
  • 2 45
  • 1 13
Martha Stewart Member
06/17/2019
This is a nearly flawless recipe. The only thing I would change is adding the veggies and potatoes for final 30 minutes. When I cooked them for 60 minutes the leeks and carrots were nearly burnt, and the potatoes were overdone. Otherwise, it's one of my go to comfort foods winter or summer.
Martha Stewart Member
10/09/2017
Very tasty, simple recipe. Very comforting for winter nights, and the kitchen ended up smelling like Christmas and herbs! Will do it again! The vegetables were a little burned at the edges, especially the leek as someone previously said. Any tips?
Martha Stewart Member
01/22/2014
This is the best and easiest roasted chicken recipe EVER! I've used fingerling as well as yukon gold potatoes. Use rosemary instead of Thyme and added parsnips. I rotate the roasting pan once half way through cooking time, I found it helps keep the veggies from burning. Also, did the foil tent after pulling from oven; it really makes a difference and baste a few times throughout cooking to get that skin extra crispy! (great for those learning how to cook, very easy to prepare)
Advertisement
Martha Stewart Member
09/04/2013
I don't have much knowledge about cooking. Thanks for sharing, learned something. If you want some love quotes, just visit my site. Thanks!
Martha Stewart Member
07/01/2013
Your site is one of the beautiful place and I am delighted to find some more information about its natural beauty. Now I am much excited to visit it. Thanks... cell phone spy software cell phone spyware
Martha Stewart Member
04/10/2013
This is THE recipe. The chicken was moist and the skin crispy. I basted it a few times and just used what ever veggies I had. This will be my new go to roast chicken recipe, and I've tried Ina's, Julia's and Pepin's.
Advertisement
Martha Stewart Member
03/03/2013
Excellent! I added rosemary to the cavity. I also added a dab of butter onto the chicken after the cooking, then tented it with foil and let it rest for 15 minutes (Thomas Keller's famous roast chicken recipe). The chicken, the vegetable and the sauce were perfect and totally infused with the herbs (fresh from my garden). Presentation was beautiful. I would serve this for company.
Martha Stewart Member
02/08/2013
My vegetables, especially the leeks, burned. Any tips to prevent this in the future?
Martha Stewart Member
06/30/2012
Staple roasted chicken recipe. I added all kinds of veggies to the pan to roast as well. All in all, excellent!
Martha Stewart Member
06/30/2012
Staple roasted chicken recipe. I added all kinds of veggies to the pan to roast as well. All in all, excellent!
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/07/2022