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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4 Herb-Roasted Chicken and Vegetables

Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry Coarse salt and ground pepper 1/2 bunch thyme 1/2 bunch parsley 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well 3 medium carrots, cut into 3-inch lengths 1 pound small red potatoes, any large ones halved 1 teaspoon extra-virgin olive oil 1/2 cup dry white wine

Cook’s Notes To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4 Herb-Roasted Chicken and Vegetables

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4

Recipe Summary

prep: 10 mins total: 1 hr 10 mins

Servings: 4

prep: 10 mins

total: 1 hr 10 mins

prep:

10 mins

total:

1 hr 10 mins

Servings: 4

4

Herb-Roasted Chicken and Vegetables

Herb-Roasted Chicken and Vegetables

Ingredients

Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry Coarse salt and ground pepper 1/2 bunch thyme 1/2 bunch parsley 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well 3 medium carrots, cut into 3-inch lengths 1 pound small red potatoes, any large ones halved 1 teaspoon extra-virgin olive oil 1/2 cup dry white wine

Directions

Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Cook’s Notes To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.

Cook’s Notes

To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.

Reviews (10)

 Add Rating & Review     290 Ratings   5 star values:        50    4 star values:        80    3 star values:        102    2 star values:        45    1 star values:        13

Load More Reviews

Reviews (10)

Add Rating & Review     290 Ratings   5 star values:        50    4 star values:        80    3 star values:        102    2 star values:        45    1 star values:        13

Add Rating & Review

290 Ratings 5 star values: 50 4 star values: 80 3 star values: 102 2 star values: 45 1 star values: 13

290 Ratings 5 star values: 50 4 star values: 80 3 star values: 102 2 star values: 45 1 star values: 13

290 Ratings 5 star values: 50 4 star values: 80 3 star values: 102 2 star values: 45 1 star values: 13

  • 5 star values: 50 4 star values: 80 3 star values: 102 2 star values: 45 1 star values: 13

    Martha Stewart Member     Rating: 4 stars       06/17/2019   This is a nearly flawless recipe. The only thing I would change is adding the veggies and potatoes for final 30 minutes. When I cooked them for 60 minutes the leeks and carrots were nearly burnt, and the potatoes were overdone. Otherwise, it's one of my go to comfort foods winter or summer.  

Martha Stewart Member     Rating: 4 stars       10/09/2017   Very tasty, simple recipe. Very comforting for winter nights, and the kitchen ended up smelling like Christmas and herbs! Will do it again! The vegetables were a little burned at the edges, especially the leek as someone previously said. Any tips?  

Martha Stewart Member     Rating: Unrated       01/22/2014   This is the best and easiest roasted chicken recipe EVER! I've used fingerling as well as yukon gold potatoes. Use rosemary instead of Thyme and added parsnips. I rotate the roasting pan once half way through cooking time, I found it helps keep the veggies from burning. Also, did the foil tent after pulling from oven; it really makes a difference and baste a few times throughout cooking to get that skin extra crispy! (great for those learning how to cook, very easy to prepare)  

Martha Stewart Member     Rating: Unrated       09/04/2013   I don't have much knowledge about cooking. Thanks for sharing, learned something. If you want some love quotes, just visit my site. Thanks!  

Martha Stewart Member     Rating: Unrated       07/01/2013   Your site is one of the beautiful place and I am delighted to find some more information about its natural beauty. Now I am much excited to visit it. Thanks... cell phone spy software cell phone spyware  

Martha Stewart Member     Rating: Unrated       04/10/2013   This is THE recipe. The chicken was moist and the skin crispy. I basted it a few times and just used what ever veggies I had. This will be my new go to roast chicken recipe, and I've tried Ina's, Julia's and Pepin's.  

Martha Stewart Member     Rating: Unrated       03/03/2013   Excellent! I added rosemary to the cavity. I also added a dab of butter onto the chicken after the cooking, then tented it with foil and let it rest for 15 minutes (Thomas Keller's famous roast chicken recipe). The chicken, the vegetable and the sauce were perfect and totally infused with the herbs (fresh from my garden). Presentation was beautiful. I would serve this for company.  

Martha Stewart Member     Rating: Unrated       02/08/2013   My vegetables, especially the leeks, burned. Any tips to prevent this in the future?  

Martha Stewart Member     Rating: Unrated       06/30/2012   Staple roasted chicken recipe. I added all kinds of veggies to the pan to roast as well. All in all, excellent!

    Martha Stewart Member

    Rating: 4 stars 06/17/2019

This is a nearly flawless recipe. The only thing I would change is adding the veggies and potatoes for final 30 minutes. When I cooked them for 60 minutes the leeks and carrots were nearly burnt, and the potatoes were overdone. Otherwise, it’s one of my go to comfort foods winter or summer.

Rating: 4 stars

Rating: 4 stars 10/09/2017

Very tasty, simple recipe. Very comforting for winter nights, and the kitchen ended up smelling like Christmas and herbs! Will do it again! The vegetables were a little burned at the edges, especially the leek as someone previously said. Any tips?

Rating: Unrated 01/22/2014

This is the best and easiest roasted chicken recipe EVER! I’ve used fingerling as well as yukon gold potatoes. Use rosemary instead of Thyme and added parsnips. I rotate the roasting pan once half way through cooking time, I found it helps keep the veggies from burning. Also, did the foil tent after pulling from oven; it really makes a difference and baste a few times throughout cooking to get that skin extra crispy! (great for those learning how to cook, very easy to prepare)

Rating: Unrated

Rating: Unrated 09/04/2013

I don’t have much knowledge about cooking. Thanks for sharing, learned something. If you want some love quotes, just visit my site. Thanks!

Rating: Unrated 07/01/2013

Your site is one of the beautiful place and I am delighted to find some more information about its natural beauty. Now I am much excited to visit it. Thanks… cell phone spy software cell phone spyware

Rating: Unrated 04/10/2013

This is THE recipe. The chicken was moist and the skin crispy. I basted it a few times and just used what ever veggies I had. This will be my new go to roast chicken recipe, and I’ve tried Ina’s, Julia’s and Pepin’s.

Rating: Unrated 03/03/2013

Excellent! I added rosemary to the cavity. I also added a dab of butter onto the chicken after the cooking, then tented it with foil and let it rest for 15 minutes (Thomas Keller’s famous roast chicken recipe). The chicken, the vegetable and the sauce were perfect and totally infused with the herbs (fresh from my garden). Presentation was beautiful. I would serve this for company.

Rating: Unrated 02/08/2013

My vegetables, especially the leeks, burned. Any tips to prevent this in the future?

Rating: Unrated 06/30/2012

Staple roasted chicken recipe. I added all kinds of veggies to the pan to roast as well. All in all, excellent!

All Reviews for Herb-Roasted Chicken and Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Herb-Roasted Chicken and Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest