Each and every slice of this delicious and juicy herb-roasted chicken partnered with colorful roasted vegetables is a winner!

Herb-Roasted Chicken - Cooking with Lisa B


2 tbsp butter
1 tsp dried sage
1 clove garlic, crushed
1/8 tsp black pepper
1 whole chicken (3lb 5oz.)
1 tsp dried rosemary
1 large onion, quartered
2 c chicken broth
6 oz. new potatoes
3 bell peppers, seeded and cut into quarters
2 medium zucchini, chunked
1 red onion, sliced
1 tbsp olive oil
kitchen string
large roasting pan with rack
aluminum foil


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, combine butter, sage, garlic, and pepper.
  3. Carefully loosen the skin of the chicken breast – don’t tear it!
  4. Spread half of the butter mixture under the skin and spread the rest on top of the chicken.
  5. Sprinkle the chicken with rosemary.
  6. Place the sliced onions inside the chicken and tie the legs together with kitchen string.
  7. Place the chicken, breast side up, into the roasting pan.
  8. Pour in chicken broth.
  9. Cover with foil and roast for 1 hour.
  10. Uncover the chicken and place the vegetables on the rack with the chicken.
  11. Continue roasting until juices run clear.  About 40 minutes.
  12. Transfer chicken to a serving dish and allow to rest about 15 minutes.
  13. Arrange roasted veggies around the chicken and serve.

Additional Sides: 

Fresh fruit salad
Garden Salad

Leftover Ideas: 

Stuffed Pitas
Chicken Tomatillo Soup

© 2021 Cooking with LisaB. All Rights Reserved.

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