Herb-Roasted Chicken and Vegetables

Prep Time:
10 mins
Total Time:
1 hr 10 mins

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!


  • 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry

  • Coarse salt and ground pepper

  • ½ bunch thyme

  • ½ bunch parsley

  • 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well

  • 3 medium carrots, cut into 3-inch lengths

  • 1 pound small red potatoes, any large ones halved

  • 1 teaspoon extra-virgin olive oil

  • ½ cup dry white wine


  1. 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.

    Herb-Roasted Chicken and Vegetables

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.

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