Herb-Roasted Chicken with Harvest Vegetables

Ingredients

For the Roasted Chicken:

• One whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper

For the Green Herb Butter:

• 4 tbsp unsalted butter, softened
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh parsley
• 2 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For the Vegetables:

• 2 green bell peppers sliced into strips
• 1 cup green beans, trimmed
• 1 cup broccoli florets
• 8-10 shallots, peeled and halved
• 1 lb yellow potatoes, quartered
• 1 cup grilled button mushrooms cut in half
• 2-3 tbsp olive oil
• Salt and pepper, to taste

For the Citrus Herb Oil:

• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 1/4 tbsp chopped parsley
• 1 tbsp chopped basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Prepare the Chicken

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it on a roasting rack in a large baking dish.
3. Rub the chicken with a little bit of olive oil, then season generously with salt and pepper.
4. Make the herb butter. Mix the softened butter with chopped rosemary, parsley, minced garlic, and a pinch of salt. Rub the herb butter mixture on the chicken.

Roast the Chicken

1. Place the roasting dish in the preheated oven.
2. Roast for about one hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and the juices run clear.
3. Halfway through the cooking time, toss the vegetables to ensure even roasting.

Prepare the Vegetables

1. combine green bell peppers, beans, broccoli florets, shallots, potatoes, and grilled mushrooms in a large mixing bowl.
2. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Arrange the vegetables around the chicken in the roasting dish.

Make the Citrus Herb Oil

1. Whisk olive oil, lemon juice, lemon zest, parsley, basil, salt, and pepper in a small bowl. Set aside.

Once the chicken is cooked, remove it from the oven and generously brush the citrus herb oil over its entire surface. Let the chicken rest for 15 minutes before carving.

Assemble and Garnish

1. Transfer the roasted chicken to a serving platter and arrange the vegetables around it.
2. Drizzle more citrus herb oil over the chicken and vegetables.
3. Garnish with microgreens and chopped parsley for a fresh and vibrant finish.

Serving Suggestions

Pair with crusty bread or a light green salad for a complete meal.

This herb-roasted chicken recipe is hearty, flavorful, and visually stunning—a perfect centerpiece for your table!