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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Golden skin. Juicy meat. Veggies soaked in pure chicken goodness 🤤 This fall-off-the-bone herby roast chicken is the kind of recipe you make once… then never stop craving. One pan, fresh herbs, cozy flavors, and zero leftovers. Trust me — save this now 🍗✨
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 365°F (185°C).
Blend all marinade ingredients until smooth.
Rub the marinade generously all over the chicken, including under the skin if possible.
Arrange potatoes, carrots, and celery in a roasting dish.
Place chicken on top, dot with butter, and pour bone broth around the veggies.
Roast uncovered for 1 hour, until golden and tender.
Optional: Sprinkle with fresh parsley, scallions, and lemon slices before serving.
For extra crispy skin, increase the oven temperature to 400°F (200°C) for the last 10 minutes of roasting.
Let the chicken rest for 10 minutes after roasting to retain its juices.
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs for fresh ones, but use about one-third of the quantity since dried herbs are more concentrated.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or white wine vinegar as alternatives to red vinegar.
How do I know if the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
Can I add other vegetables to the dish?
Absolutely! You can add vegetables like parsnips, sweet potatoes, or onions for more variety.
Can I make this recipe ahead of time?
You can prepare the marinade and chop the vegetables ahead of time, but it's best to roast the chicken fresh for optimal flavor and texture.
