High-Protein Dinner Alert: One-Pot Roast Chicken With Herby Veggies

This is a great meal to get your protein, fiber, and aromatic antioxidant-rich herbs all in one dish.

Serves 4

1. Set the chicken on a cutting board and pat it dry with a paper towel. Rub it with 1 tablespoon of the olive oil. Generously sprinkle the salt mixture over all sides of the chicken and rub it around the surface. Use your fingers to lift the skin from the chicken breast and the edge of the drumsticks and season under the skin as well. Tuck the pats of butter under the skin.
2. Use one piece of kitchen twine to tie the legs together with a knot. Wrap a second piece of twine around the other end of the chicken and tie another knot to secure the wings to the body (see Tips). Top the chicken with a few grinds of black pepper. Allow the chicken to rest on the cutting board for 15 minutes while preparing the vegetables.
3. Add the remaining 2 tablespoons of olive oil to a large ovenproof skillet (see Tips) and heat over medium-high heat. Add the onions, potatoes, carrots, celery, and garlic and sprinkle with the oregano, thyme, tarragon, and the remaining ¾teaspoon kosher salt. Cook until the onions are tender, stirring frequently, about 5 minutes. Remove from the heat and stir in the balsamic vinegar.
4. Place the chicken on top of the vegetables. Roast for 55 minutes, then check the temperature and continue roasting until cooked through, 10 to 15 minutes. The internal temperature should read 170° to 175°F [77° to 80°C] at the thighs and 155° to 165°F [68°to 74°C] at the breast.
5. Gently tip the chicken to let the juices run out into the pan. Allow the chicken to rest on a cutting board for 10 to 15 minutes before carving. Toss the vegetables with the chicken juices before serving.

Leftovers will keep, refrigerated, for up to 3 days.