Roasted Chicken with Root Vegetables
Juicy roasted chicken with caramelized root vegetables, herbs, and garlic.
20 mins
Prep Time
1 hour
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 sweet potato, peeled and cut into chunks
- 1 red onion, cut into wedges
- 4 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 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 chicken dry with paper towels. Season cavity with salt and pepper, then stuff with lemon halves, 2 garlic cloves, and 1 sprig each of rosemary and thyme.
Loosen skin over breast and thighs, then rub 1 tbsp olive oil under the skin. Truss legs with kitchen twine.
Toss root vegetables with remaining olive oil, salt, pepper, and remaining herbs. Spread in roasting pan.
Place chicken on top of vegetables. Roast for 1 hour or until internal temperature reaches 165°F (74°C) at thickest part of thigh.
Let chicken rest 15 minutes before carving. Serve with roasted vegetables and pan juices.
Chef's Tips
- Dry Brine: For extra crispy skin, salt the chicken 24 hours in advance and leave uncovered in fridge.
- Vegetable Size: Cut vegetables similar in size for even cooking.
- Basting: Spoon pan juices over chicken every 20 minutes for extra flavor.
- Herb Options: Substitute sage or oregano for different flavor profiles.
- Resting Time: Always let roasted chicken rest before carving to retain juices.
- Leftovers: Use leftover chicken for sandwiches or salads within 3 days.
