Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, parsley, salt, black pepper, paprika, and onion powder.
Step 3. Pat the chicken dry and rub it thoroughly with half of the herb mixture.
Step 4. Toss the potatoes with the remaining herb mixture and arrange them on a large baking sheet around the chicken.
Step 5. Roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Step 6. While the chicken roasts, bring a pot of water to a boil and cook the carrots for 5 minutes until slightly tender. Drain well.
Step 7. Heat the butter in a skillet over medium heat and add the carrots.
Step 8. Stir in the honey and lemon juice and cook for 5 to 7 minutes, turning occasionally, until lightly caramelized.
Step 9. Cook the green peas in lightly salted boiling water for 3 to 4 minutes or until tender. Drain and keep warm.
Step 10. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 11. Fill serving bowls with a portion of peas, glazed carrots, and roasted potatoes.
Step 12. Place the roasted chicken on top and garnish with fresh parsley.
Step 13. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Keep the chicken and vegetables together or portion into meal-prep containers for easy lunches.
Reheat in the microwave for 2 to 3 minutes or in a 350°F (175°C) oven until heated through.
For crispier potatoes, reheat them separately in an air fryer or oven.
Freeze the roasted chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
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