Some recipes never go out of style, and a beautifully roasted chicken will always be one of my favorites. It’s comforting enough for a cozy Sunday dinner, impressive enough to serve guests, and somehow makes the whole house smell like home.

What I love most about this recipe is the herb marinade. Fresh sage, parsley, cilantro, garlic, olive oil, and a touch of maple syrup blend together into a vibrant sauce that infuses every bite of the chicken with incredible flavor. As it roasts, the juices drip into the vegetables below, creating potatoes, carrots, and celery that are just as irresistible as the chicken itself.

One of my favorite things about this recipe is how versatile it is. It turns out beautifully in the oven for an easy one-pan dinner, but the same marinade works just as well on the grill when you’re cooking outdoors during the warmer months.

Whether you’re feeding family on a weeknight or hosting friends for Sunday dinner, this is one of those recipes that always feels a little special without requiring much effort.

Let’s get the chicken in the oven.

Easy Herb Chicken with Roasted Vegetables

This easy herb chicken is made with a fresh garlic herb marinade, hearty potatoes, carrots, celery, butter, and chicken bone broth. It’s an easy one-pan dinner with crispy golden skin, tender meat, and vegetables full of rich, savory flavor.

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Ingredients Method Notes

Ingredients

  

Chicken & Vegetables

• 1 whole chicken
• 6 potatoes peeled and sliced thick
• 2 carrots peeled and cut into ¼-inch pieces
• 2 celery stalks cut into ½-inch pieces
• 1 tbsp butter
• 1 cup chicken bone broth

Herb Marinade

• 12 fresh sage leaves
• ½ cup fresh cilantro
• ½ cup fresh parsley
• 4 garlic cloves
• ¼ cup red vinegar
• 2 tbsp olive oil
• ½ tbsp maple syrup
• Salt and pepper to taste

To Finish

• Fresh parsley
• Scallions
• Lemon wedges

Method

 

1. Preheat the oven to 365°F / 185°C.
2. Add the sage, cilantro, parsley, garlic cloves, red vinegar, olive oil, maple syrup, salt, and black pepper to a blender or food processor. Blend until smooth.
3. Rub the marinade generously over the whole chicken, including under the skin for maximum flavor.
4. Arrange the potatoes, carrots, and celery in a roasting dish.
5. Place the chicken on top of the vegetables.
6. Add the butter and pour the chicken bone broth around the vegetables.
7. Roast uncovered for 1 hour, or until the chicken is golden, juicy, and fully cooked.
8. Finish with fresh parsley, scallions, and lemon wedges before serving.

Grill Option

1. Rub the herb marinade generously over the chicken.
2. Marinate the chicken for at least 4 hours, or overnight for even more flavor.
3. Grill over medium heat until the internal temperature reaches 165°F / 74°C.

Notes

• For the crispiest skin, pat the chicken dry before adding the marinade.
• Rubbing the marinade under the skin helps the flavor reach the meat, not just the outside.

WATCH IT COME TOGETHER

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A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

Many of the kitchen tools, serving pieces, and pantry staples I use can be found in my Amazon Storefront and ShopMy collections, where I’ve curated the items I genuinely use and love.

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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