What’s Cooking at Third Coast? Herb-Roasted Chicken Flavors a Bed of Vegetables

It’s spring according to the calendar, but these brisk days call for this delicious roast chicken. Prepared on a bed of onions, celery and carrots, and stuffed with fresh thyme, lemons and more onions, this chicken comes out tender with a crispy brown crust.  Serve with tri-color, fresh pasta dressed with extra-virgin olive oil, a dab of butter, salt and pepper, and aged parmesan.

Serves 4-5 people

You’ll need for the chicken:

1 broiler or fryer (I prefer fryers as they are more tender.)
1-2 yellow onions
2-3 stalks celery
2 carrots
Fresh thyme sprigs
1 lemon
Dried herbs (oregano, marjoram, thyme)
Salt & pepper
Extra-virgin olive oil

The steps:

  • Preheat oven to 400°F
  • Thoroughly clean the chicken inside and out under cold water
  • Prep the onions, celery and carrots (2″ pieces)
  • Line a baking dish with aluminum foil (for easy clean-up)
  • Spread the vegetables over the foil
  • Place the chicken on top of the vegetables and stuff with more onions, fresh thyme and lemon wedges
  • Garnish with herbs and spices
  • Lightly drizzle olive oil over the chicken 

Place the chicken in the oven at 400°F and roast uncovered for approximately 30 minutes. Lower the temperature to 375°F and continue roasting for about 50-65 minutes or until a meat thermometer reaches 165°F. Tent the chicken with foil to prevent excess browning. Cooking times vary so be sure the chicken reaches the correct temperature.

Tri-color Pasta

  • Prepare fresh pasta according to the instructions
  • Drain and add extra-virgin olive oil and a pat or two of butter
  • Mix well and finish with Parmesan cheese, salt and pepper


Cynthia Kallile
Cynthia Kallile