Herb-Roasted Chicken with Seasonal Vegetables

Create a comforting and hearty main course for your “Dinners for 8” feast with our Herb-Roasted Chicken with Seasonal Vegetables. This recipe is designed to bring warmth and flavor to your table while encouraging genuine fellowship among your guests.

Recipe Details

Servings: 8

Ingredients:

• 8 chicken thighs (or breasts)
• 1 lb carrots, peeled and cut into chunks
• 1 lb parsnips, peeled and cut into chunks
• 1 lb baby potatoes, halved
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots, parsnips, and baby potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Spread the vegetables in a roasting pan and place the chicken on top. Arrange lemon slices over the chicken.
4. Roast for 35–45 minutes until the chicken is cooked through and the vegetables are tender and caramelized.

This main course not only delivers a burst of savory flavors but also sets the stage for meaningful conversation and connection. Gather around the table and enjoy the simple pleasure of sharing a delicious meal.