Roasted Chicken Root Vegetables (Printable Version)
Tender chicken roasted over caramelized root vegetables for a cozy, flavorful main dish experience.
# What You Need:
→ Chicken
01 - 1 whole chicken (3.5 to 4 lbs), giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, halved
06 - 4 garlic cloves, smashed
07 - 4 sprigs fresh thyme or 2 teaspoons dried thyme
08 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
→ Root Vegetables
09 - 3 large carrots, peeled and cut into 2-inch pieces
10 - 3 parsnips, peeled and cut into 2-inch pieces
11 - 2 medium potatoes, cut into 1.5-inch chunks
12 - 1 large sweet potato, peeled and cubed
13 - 1 large yellow onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon kosher salt
16 - ½ teaspoon freshly ground black pepper
# How to Make It:
01 - Set the oven to 425°F.
02 - Pat the chicken dry and rub inside and out with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
03 - Fill cavity with lemon halves, smashed garlic, thyme, and rosemary; optionally tie legs with kitchen twine.
04 - In a large roasting pan, toss all root vegetables and onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper; spread evenly.
05 - Place the seasoned chicken breast side up atop the vegetable bed.
06 - Cook for 1 hour 10 minutes or until juices run clear and thickest thigh registers 165°F; stir vegetables once halfway for even cooking.
07 - Remove chicken from oven, let rest 10 minutes before carving, and serve with roasted vegetables.
# Expert Tips:
01 -
- The way the chicken turns tender and juicy feels like a little secret worth sharing with anyone who craves simple comfort food
- The caramelized root vegetables soak up all those lovely pan juices making every bite a small celebration
02 -
- Always pat your chicken dry before seasoning; a dry surface crisps up so much better in the oven
- Letting the chicken rest after roasting is the discovery that really seals in all the juicy flavors
03 -
- Use an instant-read thermometer for foolproof doneness without drying the meat
- Trussing the chicken helps it cook evenly and retain its shape, making carving easier