Delicious Roast Chicken and Vegetables Recipe

This roast chicken and vegetables recipe is a classic Sunday dinner that is sure to impress your family and friends. The chicken is juicy and flavorful, with a crispy skin, while the vegetables are tender and perfectly seasoned. This is a one-pan meal that is easy to prepare and makes for a delicious, comforting meal. With a total preparing time of about 1.5 hours, this recipe is perfect for a leisurely afternoon cooking session. Serve with some crusty bread and a side salad for a complete meal.

Ingredients

• 1 whole chicken (about 4 pounds)
• 4 medium potatoes, cut into chunks
• 4 carrots, peeled and cut into chunks
• 1 onion, peeled and quartered
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large roasting pan, place the chicken in the center and arrange the potatoes, carrots, onion, and garlic around it.
3. Drizzle the olive oil over the chicken and vegetables. Sprinkle with oregano, thyme, salt, and pepper. Rub the seasonings into the chicken skin.
4. Roast in the preheated oven for 1 hour, or until the chicken is cooked through and the vegetables are tender. Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
5. Remove the chicken from the oven and let it rest for 10 minutes before carving.
6. Serve the roast chicken and vegetables hot, with the pan juices spooned over the top.

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