Description
A comforting one-pan meal featuring juicy roasted chicken seasoned with fresh thyme, paired with crispy golden potatoes, sweet caramelized carrots, and tender sautéed greens.
Ingredients
Scale
For the Crust:
- 1 whole chicken (about 4 lbs), patted dry
- 2 lbs baby potatoes, halved
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 bunch kale or Swiss chard, stems removed and chopped
- 4 tbsp olive oil, divided
- 3 tbsp fresh thyme leaves
- 4 cloves garlic, minced
- 1 lemon, sliced
- Salt and black pepper to taste
- 1/2 cup chicken broth
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, half the thyme, salt, and pepper. Spread in a single layer on a large baking sheet.
- Season chicken inside and out with salt, pepper, and remaining thyme. Place lemon slices and garlic inside cavity. Rub chicken with 1 tbsp olive oil and place on top of vegetables on the baking sheet.
- Roast for 1 hour to 1 hour 15 minutes, until chicken juices run clear and potatoes are crispy, basting occasionally with pan juices. Let chicken rest 10 minutes before carving.
- While chicken rests, heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté greens with a pinch of salt until wilted, about 5 minutes. Deglaze skillet with chicken broth and simmer 2 minutes. Serve greens alongside chicken and vegetables.
Notes
You can customize the seasonings to taste.