Go Back
Herb-Glazed Roasted Chicken & Veggie Plate
Ash Tyrrell

Herb-Glazed Roasted Chicken & Veggie Plate

I still remember the first time I pulled this tray out of the oven and the whole kitchen smelled like a Sunday dinner at my grandmother's house. I wasn't even trying to impress anyone that night, I just wanted something warm and filling after a long day.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken pieces (thighs and drumsticks work best since they stay juicy during roasting)
  • 2 tablespoons olive oil divided (this helps the herbs stick to the chicken and gives the skin a nice golden color)
  • 1 1/2 teaspoons dried basil dried holds up better than fresh over a long roast, so save the fresh basil for garnish
  • 1 teaspoon dried rosemary crush it lightly between your fingers before adding it, this wakes up the flavor
  • 1 teaspoon garlic salt or swap in 1/2 teaspoon garlic powder plus 1/2 teaspoon regular salt if that's what you have
  • 4 medium red-skin potatoes quartered (leaving the skin on adds texture and saves you a peeling step)
  • 1 8-ounce package baby carrots (whole baby carrots roast more evenly than sliced ones and hold their shape)
  • 1 medium onion cut into eighths (larger wedges won't turn mushy or burn before the chicken finishes cooking)
  • Fresh cracked black pepper to taste (added right before serving so it doesn't lose its bite in the oven)

Method
 

  1. Start by heating your oven to 425 degrees Fahrenheit so it's fully hot when the chicken goes in. Line your baking sheet with heavy-duty foil for easy cleanup later. This high heat is what gives the chicken skin that golden, slightly crisp finish.
  2. Place the chicken pieces on the lined pan and brush them with half the olive oil. In a small bowl, mix the dried basil, rosemary, and garlic salt together, then rub half of this blend over the chicken. This first layer of seasoning is what builds the base flavor into the meat itself.
  3. In the same bowl you used for the herbs, combine the remaining olive oil, quartered potatoes, baby carrots, and onion wedges with the leftover herb mixture. Stir everything together so each piece gets an even coating. This step ensures the vegetables roast with the same flavor as the chicken.
  4. Scatter the seasoned vegetables around the chicken pieces on the baking sheet, giving everything a little breathing room. Crowding the pan traps steam and keeps things from browning properly. Spacing it out is what gives you that roasted, slightly caramelized edge on the veggies.
  5. Slide the pan into the oven and roast for about 45 to 55 minutes, turning the vegetables once halfway through. The chicken is done when a thermometer inserted into the thickest part reads 165 degrees Fahrenheit. The skin should look deeply golden and the potatoes fork-tender by this point.
  6. Once out of the oven, let the tray sit for about 5 minutes before serving. This short rest lets the juices settle back into the chicken instead of running out when you cut into it. It also gives the vegetables a moment to firm up slightly for easier serving.

Notes

  • I always pat my chicken dry with a paper towel before seasoning, since this helps the skin crisp up instead of steaming
  • I like to cut my potatoes a little smaller than the carrots so everything finishes cooking around the same time
  • I've learned not to skip turning the vegetables halfway through, or one side ends up soggy while the other browns too fast
  • I sometimes squeeze fresh lemon juice over the whole tray in the last 10 minutes for a brighter finish
  • I keep a meat thermometer on hand every time, since guessing doneness with bone-in chicken never turns out as reliable