Photo by Vanessa Loring from Pexels
Ingredients:
For the roasted chicken:
1 whole chicken (about 3-4 pounds)
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons garlic powder
Salt and pepper to taste
For the roasted vegetables:
4-5 cups mixed vegetables (such as carrots, potatoes, Brussels sprouts, and onions), chopped into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the chicken by patting it dry with paper towels. Place it on a roasting pan or baking dish.
In a small bowl, mix together the olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Rub this mixture all over the chicken, making sure to coat it evenly.
In a separate bowl, toss the chopped vegetables with olive oil, salt, and pepper until they are evenly coated.
Arrange the vegetables around the chicken in the roasting pan.
Roast the chicken and vegetables in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C when measured with a meat thermometer).
Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
Serve the roasted chicken with the roasted vegetables on the side. You can also add a simple salad or some crusty bread to complete the meal.