Herbed Roasted Chicken and Vegetables

Roasted Herbed Chicken and Vegetables

Holy moly, you should smell my house right now.  I am upstairs and the incredible odor from dinner cooking in the oven is almost more than I can bear…roasting garlic, fresh herbs like rosemary and thyme, sweet vidalia onions, new red potatoes, cubes of newly picked butternut squash (from my garden), and perfectly seasoned chicken.  It’s a beautiful symphony; nearly brings tears to me li’l eyes.

This is another of those recipes that contains a list of ingredients sans the amounts on the herbs and seasonings.  You’re smart, you can figure out how much of what you need.

The very best thing about this recipe is that it calls for fresh ingredients.  You can substitute dried herbs for the fresh herbs if you want to, but don’t blame me if you’re not overwhelmingly moved with your dining experience.

Confessions–Things That I Learned When I Made This Dish

  • Put the mushrooms on the bottom otherwise they will turn black.  They tasted okay, but they were ugly.  Seriously ugly and a bit too dehydrated (aka dry).  The ones on the bottom, under all of those magnificent vegetables, were the bomb.  Two thumbs up for those lovelies.
  • Don’t put pieces of garlic on top of the chicken.  Again, they too turned black.  The color wasn’t really the issue, however.  Taste was the issue.  Burned garlic is bitter.  To tell you the honest truth, I’m not sure why the garlic burned.  I frequently cook/bake with garlic and have never had a problem.  The only thing that I can figure out is that I used the convection baking feature on my oven.  Maybe it did a blitzkrieg on the garlic.
  • Special note: Please see the comments section of this post for more information regarding the method for roasting.  The 4th comment is from me in answer to a reader’s question about whether to stir the vegetables.

Other than those two minor glitches, the chicken and vegetables were perfection.  I couldn’t get enough of the butternut squash.  It added a sweet counterpoint for the savoriness of the other vegetables and chicken.  I can’t wait to make some butternut soup later this week!  Oh.  You want the recipe for that, too?  I’ll think about it.

Herbed Roasted Chicken and Vegetables
Recipe by Terri @ that’s some good cookin’
Printable Recipe

  • 1 whole chicken, rinsed and trussed
  • 1 small butternut squash, peeled and cubed
  • 2 pounds small, new red potatoes, cleaned and cut into either halves or quarters
  • 2 medium sized sweet onions, cut into large pieces such as quarters or eighths
  • 2-3 garlic cloves, sliced into small chunks
  • 1/2 pound mushrooms such as crimini, cleaned
  • salt
  • pepper
  • fresh parsley–maybe about 1/4 cup
  • several sprigs of fresh thyme, leaves stripped from stem and rough chopped
  • 2 nice sized sprigs of fresh rosemary, leaves stripped from stem and finely chopped
  • olive oil

Instructions

  1. Preheat oven to 375-degrees F.
  2. Prepare butternut squash, red potatoes, onions and garlic as instructed above and put in a large mixing bowl along with the mushrooms.
  3. Drizzle the vegetables and mushrooms generously with olive oil.  Toss until well coated.
  4. Sprinkle the vegetables and mushrooms with salt and pepper to taste; then sprinkle with about half of the parsley, thyme, and rosemary.  Reserve the remainder of the herbs for the chicken.  Set aside.
  5. Rinse the chicken under cool water.  Pat dry with a paper towel.
  6. Place the chicken in a large baking dish.  Rub the entire chicken well with olive oil.  Season with salt and pepper on all sides and be sure to sprinkle a little salt and pepper into the chicken cavity.
  7. Sprinkle chicken with the remaining fresh herbs.  If you don’t have enough herbs, well then simply chop some more.
  8. Center chicken in baking dish.  Surround the chicken with the vegetables and mushrooms.  Any mushrooms that are exposed will most likely get too dry during the cooking process so, put them under the vegetables.
  9. Bake for 1-1 1/2 hours until the internal temperature of the chicken reaches 165-degrees F on a food thermometer.  To measure this temperature accurately, place the thermometer in the thickest part of the meat and not resting against bone, or in fat or gristle.  I put the thermometer in the thickest part of the breast, however testing the thigh is probably the more accurate or “best” place to test for doneness.  If you do not have a thermometer, test the doneness of your chicken by piercing the chicken with a slender knife or a skewer.  The juices will run clear (no pink allowed) when the chicken is done.

Peeling and preparing the butternut squash:

  1. Cut off both ends (the stem end and the blossom end).
  2. Cut the squash into two pieces by cutting across the squash separating the neck from the bulbous lower portion. This will make the squash easier to handle when peeling.
  3. Using a good vegetable peeler, peel away the tough outside skin.  I don’t know why a vegetable peeler works so well, but it does.
  4. Place peeled squash on a cutting board and slice in half lengthwise.
  5. The bulbous portion of the squash contains the seeds.  Using a spoon, scoop out the seeds.  If the butternut you are using is an heirloom variety, such as Waltham butternut, the seeds can be cleaned, dried, and saved for planting in your garden next year.  Just an FYI.
  6. Cut the squash halves into wide strips.  Then cut across the strips making large cubes.
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Toss all of the vegetables together in a large bowl.
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Drizzle with olive oil.
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Be sure to rinse the herbs under running water and then blot them dry with paper towels.  From left to right: parsley, rosemary, and thyme.  I like to use flat leaf parsley, it has more flavor than the curly leaf variety.
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Strip the leaves off of the rosemary and thyme.  To strip the leaves easily, hold the stem in one hand.  Separate the leaves from the stem by sliding your thumb and the first one or two fingers of your other hand down the stem.  The leaves should break away fairly easily.  You may have to pick a couple of stubborn leaves off the stem.  Finely chop the leaves. (The herbs in this picture have not yet been chopped.  I don’t have a picture of the actual chopped herbs.)
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Sprinkle the vegetables with salt, pepper, and the chopped herbs.  Toss well to distribute everything evenly.  You want those amazing flavors throughout the vegetables and mushrooms.  Oh, yeah, I forgot to tell you: put the mushrooms into the mix!
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Rinse chicken under cool running water.  Pat dry with paper towels.  Rub olive oil over all of the chicken skin.
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Season the chicken with salt, pepper, and herbs.  Sprinkle the cavity with salt and pepper, too.  Place the chicken in a large baking dish. and surround it with the vegetables.  Make sure that you put the mushrooms on the bottom of the dish because they will get black and dry out during the baking process if they are left on top.  Also, make sure that there are no large garlic pieces on top of the chicken because those, too, will burn.  In the picture above, you will see that I have mushrooms and garlic on the top–mistake.  But you can benefit from my error by not making the same mistake as me.
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This looks and smells so wonderful.  I picked off the burned garlic before I took this picture!  You didn’t need to be exposed to such a sad scene.
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The vegetables, especially the butternut squash were my favorite part of the meal.  I love roasted vegetables.
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All content, including photos, for this post are copyrighted by Terri @ that’s some good cookin’. Copyright 2010.
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Comments

  1. says

    I did not, but it is certainly okay to stir the vegetables. This would provide an opportunity for the vegetables in the middle to be exposed to the hot air of the oven and get a little brown in spots. When I roasted the chicken and vegetables, because I did not stir the vegetables, there were some which ended up steaming instead of roasting. It’s all a matter of how you want things to look and taste.

    Also, the size of pan that you use will make a difference in how your vegetables roast. A bigger pan will allow more vegetables to have exposure to direct heat or heated oven air. This will give more of the vegetables a chance to carmelize. I used a very large glass baking dish, but could have used a larger, shallower baking pan, which I have done in the past with good results. Also, my oven has a convection baking feature which causes the hot air to circulate evenly. However, I have roasted chicken and vegetables without the convection feature and everything seems to work out just fine.

  2. n82 says

    This was a delicious and easy recipe. Thank you!

    The only change I made was I roasted the chicken and the veggies in different trays and they both came out great!

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