Roast Chicken with Root Vegetables
Juicy roast chicken with caramelized root vegetables, herbs, and garlic.
20 mins
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 4 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 1 large onion, cut into wedges
- 4 potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon, halved
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Remove chicken from fridge 30 minutes before cooking to bring to room temperature.
Pat the chicken dry with paper towels, inside and out. This helps achieve crispy skin.
Season the chicken cavity with salt and pepper. Stuff with lemon halves, garlic, and herb sprigs.
Rub the chicken all over with olive oil, then season generously with salt and pepper. Truss the legs with kitchen twine.
Toss the root vegetables with olive oil, salt, and pepper. Spread in a roasting pan, creating space in the center for the chicken.
Place chicken breast-side up on the vegetables. Roast for 1 hour 30 minutes, basting every 30 minutes with pan juices.
Check doneness by inserting a thermometer into the thickest part of the thigh - it should read 165°F (74°C).
Let chicken rest for 15 minutes before carving. Serve with roasted vegetables and pan juices.
Chef's Tips
- For extra crispy skin, pat the chicken very dry and rub with butter instead of oil.
- Add other root vegetables like turnips or sweet potatoes for variety.
- Letting the chicken rest after cooking ensures juicy meat when carved.
- Save the carcass to make homemade chicken stock.
- For even cooking, rotate the pan halfway through roasting.
- If vegetables are browning too quickly, cover loosely with foil.
