Healthy Christmas Herb Roast Chicken with Veggie Tray Bake

All-in-one pan, super easy, healthy, delicious & Christmassy

Ingredients (4–5 servings)

For the chicken

• 1 whole chicken (1.2–1.5 kg), patted dry

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 lemon (zest + juice, keep the squeezed halves)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp dried oregano

• ½ tsp smoked paprika (optional but nice)

  
  

For the veggies

• 2 medium carrots, cut into chunks

• 1–2 potatoes or sweet potatoes, cubed

• 1 red onion, cut into wedges

• 1 small head broccoli or 200 g green beans

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme or rosemary

  
  

Optional: a handful of cherry tomatoes for the last 10–15 minutes (color + sweetness)

Directions

1. Preheat & prep

   • Preheat oven to 200°C.

   • Lightly oil a baking tray or roasting pan.

     
     

2. Season the chicken

   • In a small bowl: mix olive oil, garlic, lemon zest, lemon juice, salt, pepper, thyme, rosemary, oregano, paprika.

   • Rub this mix all over the chicken, including under the skin where you can.

   • Stuff the lemon halves inside the cavity.

     
     

3. Prep the veggies

   • In a large bowl, toss carrots, potatoes, onion, broccoli/beans with:

     • 1 tbsp olive oil

     • ½ tsp salt

     • ¼ tsp pepper

     • ½ tsp thyme/rosemary

   • Spread them around the chicken in the pan.

     
     

4. Roast

   • Roast at 200°C for 50–70 minutes, depending on chicken size.

   • Halfway through, toss the veggies so they don’t burn on one side.

   • If using cherry tomatoes, add them in the last 10–15 minutes.

   • Chicken is done when juices run clear and a thermometer in the thickest part of the thigh reads about 75°C.

5. Rest & serve

   • Let the chicken rest 10–15 minutes before cutting (keeps it juicy).

   • Slice, spoon roasted veggies around it, drizzle a little pan juice over the top.