Tuscan Roast Chicken & Veg
Experience the heartwarming flavors of Italy with this delightful Tuscan Roast Chicken & Veg recipe, featuring juicy chicken and vibrant roasted vegetables.
Ingredients
For the chicken
- 1 whole whole chicken (about 4-5 lbs)
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 whole lemon, halved
- Salt and pepper to taste
For the vegetables
- 4 medium potatoes, cut into wedges
- 3 medium carrots, sliced into thick rounds
- 1 medium red onion, cut into wedges
- 1 whole bell pepper (any color), cut into strips
- 1 medium zucchini, sliced into thick rounds
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, and a pinch of salt and pepper.
- Pat the chicken dry with paper towels. Rub the marinade all over the chicken, making sure to get underneath the skin.
- Squeeze the juice of one lemon half over the chicken, then place the squeezed lemon halves inside the cavity.
- In a large bowl, combine the potato wedges, carrot rounds, red onion wedges, bell pepper strips, and zucchini rounds. Drizzle with olive oil, sprinkle with oregano, and season with salt and pepper. Toss until well coated.
Cooking
- Spread the seasoned vegetables in an even layer in a large roasting pan. Place the prepared chicken on top of the vegetables, breast side up.
- Roast the chicken and vegetables in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- About halfway through cooking, baste the chicken with the pan juices.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Carve the chicken into portions and serve alongside the roasted vegetables. Drizzle any remaining juices over the top.
Notes
Use a meat thermometer to check chicken doneness. Feel free to swap out vegetables as desired. Marinate overnight for enhanced flavor. For crispy skin, broil for the last 5 minutes of cooking. Save leftovers for salads or sandwiches.