Herb-Roasted Chicken and Root Vegetable Tray Bake

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy herb-roasted chicken surrounded by a medley of roasted root vegetables. This chicken recipe, ready in about 95 minutes, pairs whole chicken (about 4 lbs), olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Prep: 20 min Cook: 75 min Serves 6 International cuisine 450 cal/serving

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Ingredients

1 whole chicken (about 4 lbs)
3 tbsp olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
4 minced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
3 medium cut into 1-inch chunks carrots
3 medium cut into 1-inch chunks parsnips
1 lb halved baby potatoes
1 large cut into wedges yellow onion

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create a herb marinade.
Step 2: Pat dry 1 whole chicken (about 4 lbs) with paper towels. Rub the herb marinade all over the chicken, including under the skin and inside the cavity for maximum flavor.
Step 3: Arrange 3 medium carrots cut into 1-inch chunks, 3 medium parsnips cut into 1-inch chunks, 1 lb halved baby potatoes, and 1 large yellow onion cut into wedges in a large roasting pan.
Step 4: Place the chicken breast side up on top of the vegetables. Roast uncovered for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crisp.
Step 5: Remove from oven and let rest for 15 minutes before carving. Serve chicken slices alongside the roasted vegetables for a warm, comforting meal.