Garlic-Thyme Roasted Chicken with Seasonal Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A tender roasted chicken infused with garlic and thyme, accompanied by a medley of roasted seasonal vegetables. This Mediterranean-inspired chicken recipe, ready in about 90 minutes, pairs whole chicken, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cleaned and patted dry whole chicken
• 4 tbsp olive oil
• 6, minced garlic cloves
• 4 fresh thyme sprigs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 4 medium, quartered potatoes
• 2 tsp salt
• 1 tsp black pepper
• 1, halved lemon

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Instructions

1. Step 1: Preheat oven to 425°F. Rub 4 tbsp olive oil evenly all over a 3 lb whole chicken, then rub in 6 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper.
2. Step 2: Stuff the cavity of the chicken with 1 lemon halved and 4 fresh thyme sprigs to infuse flavor.
3. Step 3: Arrange 3 peeled and cut carrots and 4 quartered potatoes around the chicken in a roasting pan.
4. Step 4: Roast uncovered for 1 hour 15 minutes, basting the chicken and vegetables with pan juices every 20 minutes, until the internal temperature reaches 165°F and skin is golden and crisp.
5. Step 5: Remove chicken from oven, let rest for 10 minutes before carving and serving with the roasted vegetables.