Seasoned Roast Chicken & Veggies Recipe

Make juicy, perfectly seasoned roast chicken – perfect for Sunday dinner or holiday celebrations.
  • Ready in: 2 hours
  • Prep time: 15 minutes
  • Chill/Cook time: 1 hours, 45 minutes
  • By:
  • Servings: 6

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cooking methods

  • Bake


  1. Preheat oven to 425°F. In large cast-iron skillet or roasting pan, combine potatoes and carrots; drizzle with Roasted Garlic Infused Oil. Sprinkle with 1 teaspoon Seasoned Pepper and 1 teaspoon Seasoned Salt. Toss to coat; arrange veggies in center of skillet or pan.
  2. Rub remaining 1 teaspoon Seasoned Pepper and 1 teaspoon Seasoned Salt all over chicken, inside and outside. Place lemon, garlic and thyme inside chicken, reserving a few sprigs of thyme for garnish. Tie legs with kitchen twine, and tuck wings close to the sides. 
  3. Place chicken on bed of vegetables. Brush chicken with melted butter. Bake, uncovered, until internal temperature of chicken thighs reach 180°F on an instant-read food thermometer, about 1¼-1½ hours. Remove from oven; let rest 15 minutes for juices to redistribute. Garnish with reserved sprigs of thyme, if desired.
Makes 6 servings. 

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