Go Back

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.
Print Recipe Pin Recipe
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.