Homemade Herb-Rubbed Roast Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A classic homemade roast chicken seasoned with fresh herbs and served alongside tender roasted root vegetables. This American-inspired sushi recipe, ready in about 90 minutes, pairs whole chicken, extra virgin 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.

Ingredients

• 1 (4 lbs) whole chicken
• 3 tbsp extra virgin olive oil
• 2 tbsp, chopped fresh rosemary
• 2 tbsp, chopped fresh thyme
• 5, minced garlic cloves
• 1, halved lemon
• 2 tsp salt
• 1 tsp black pepper
• 4 medium, peeled and cut into 2-inch pieces carrots
• 3 medium, peeled and cut into 2-inch pieces parsnips
• 1 large, cut into wedges red onion

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 5 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper.
2. Step 2: Pat dry 1 whole 4-lb chicken and rub herb-oil mixture all over the skin and inside the cavity. Stuff cavity with 1 halved lemon.
3. Step 3: Place chicken breast-side up on a roasting rack in a large roasting pan.
4. Step 4: In a bowl, toss 4 medium peeled and cut carrots, 3 peeled and cut parsnips, and 1 large red onion cut into wedges with 1 tbsp olive oil and a pinch of salt and pepper. Arrange vegetables around the chicken.
5. Step 5: Roast for 1 hour 15 minutes, basting chicken and stirring vegetables halfway through, until internal temperature reaches 165°F and vegetables are tender.
6. Step 6: Remove chicken from oven and let rest for 15 minutes before carving. Serve with roasted root vegetables.