Herb-Roasted Chicken with Vegetables
The Sunday classic, dressed up right.
$28.51 total
Ingredients & Cost Breakdown
| 1 whole chicken (~4 lb) | $14.34 |
| 1 lb baby potatoes | $1.33 |
| 4 carrots | $1.40 |
| 1 onion | $1.48 |
| Fresh or dried herbs | $1.15 |
| 2 lemons | $1.00 |
| Butter, olive oil | $1.15 |
| Garlic head | $0.65 |
| 1 lb green beans | $1.80 |
| Dinner rolls | $2.30 |
| Salt, pepper | $0.11 |
| Buttered corn, side | $1.80 |
| Total | $28.51 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 whole chicken (~4 lb)
- 1 lb baby potatoes
- 4 carrots
- 1 onion
- Fresh or dried herbs
- 2 lemons
- Butter, olive oil
- Garlic head
- 1 lb green beans
- Dinner rolls
- Salt, pepper
- Buttered corn, side
How to Make It
- Preheat oven to 425°F. Pat chicken dry, rub all over with softened butter, salt, pepper, and herbs.
- Stuff the cavity with a halved lemon and the garlic head.
- Arrange potatoes, carrots, and onion around the chicken in a roasting pan.
- Roast 1 hour to 1 hour 15 minutes, until internal temp hits 165°F, basting once halfway.
- Rest 10 minutes before carving; toss veggies in the pan drippings.
- Serve with buttered corn on the side.
No-Time-For-That Tip: Resting the chicken isn't optional — cut it too soon and all that juice ends up on the cutting board instead of in your mouth.
Gear for this recipe
Sheet PanInstant-Read Thermometer
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