Recipes Ingredients Meat & Poultry Chicken Herb-Roasted Chicken and Vegetables 3.4 (290) Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner! Directions Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour. Cook's Notes To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.