Herb Roasted Chicken with Vegetables

Cooking Matters
Serves 9, 3 ounces cooked chicken and 1/2 cup vegetables per serving
Use your favorite root veggies in this tasty chicken dish.

Print Recipe View Nutrition Facts


1. Preheat oven to 375F.

2. Rinse and peel carrots and onion. Peel garlic. Rinse and peel root veggies (if using potatoes, leave the skin on).

3. Cut onion into quarters. Cut each quarter in half. Chop garlic. Dice carrots and other root veggies into -inch pieces.

4. Rinse lemon and cut in half. In a large bowl, squeeze juice. Discard seeds.

5. Add vegetables, water, oil, oregano, basil, salt, and pepper to bowl. If using rosemary, add now. Toss to combine.

6. Use your hands or a slotted spoon to transfer vegetables to a baking sheet. Leave marinade in the bowl. Place baking sheet in oven. Bake for 10 minutes.

7. While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature about 10 minutes.

8. Remove baking sheet from oven. Add chicken pieces on top of veggies. Return to oven.

9. Continue roasting until chicken is cooked through and a food thermometer reads 165F, about 40 minutes more. As the chicken roasts, use a mixing spoon to baste chicken and turn vegetables about every 15 minutes. Baste by pouring juices from the baking sheet over the chicken.

10. Serve immediately.


Try serving over brown rice or whole wheat couscous. Use the same method and marinade to roast veggies on their own. For a fish and vegetable dinner, top roasted veggies with fillets of seasoned fish in the last 10 minutes of cooking.


1 pound carrots

1 large onion

1 clove garlic

1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips

1 large lemon

1/4 cup water

1/4 cup canola oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 pounds skinless chicken pieces

Optional Ingredients: 1 teaspoon fresh or 1/4 teaspoon dried rosemary


Baking sheet Cutting board Large bowl Measuring cups Measuring spoons Mixing spoon Sharp knife Slotted spoon Vegetable peeler Special Materials: Food thermometer

More About Rutabaga

How to Select

The root vegetable ranges from tan to rich violet in color and is larger in size than a turnip. When selecting rutabagas look for smooth, heavy, and firm roots. Smaller rutabagas that are around four inches in diameter tend to have a sweeter flavor than larger varieties. Peak season: October through March

How to Store

You can store rutabagas for up to two weeks in the refrigerator or keep them at room temperature for about one week.

How to Prepare

Wash the rutabaga thoroughly to remove any dirt. Put the rutabaga on a cutting board and, using a sharp knife, slice it in half. Cut through the central stalk, so you’ll have two halves that can be easily laid flat on the board. This can be difficult (especially for inexperienced chefs), since the rutabaga’s oval surface makes it hard to stabilize the fruit for cutting. Hold the knife properly so it will not slip. Turn each of the rutabaga on the flat side, and then cut into half-inch thick semicircles. You can discard the first and last piece, as they are covered in thicker skin. Remove the outer skin of each semicircular piece using a paring knife. Lay each piece flat and cut into cubes.