Roasted Chicken with Vegetables (Printable Version)
Tender roasted chicken with a medley of caramelized root vegetables offers a cozy, flavorful main dish.
# What You Need:
→ Poultry
01 - 1 whole chicken, approximately 3.3 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
08 - 2 sprigs fresh rosemary
→ Root Vegetables
09 - 3 medium carrots, peeled and cut into 2-inch pieces
10 - 2 parsnips, peeled and cut into 2-inch pieces
11 - 2 medium potatoes, cut into 1-inch cubes
12 - 1 large sweet potato, peeled and cut into 1-inch cubes
13 - 1 red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon kosher salt
16 - ½ teaspoon black pepper
17 - 1 teaspoon dried thyme or 2 sprigs fresh thyme, chopped
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub the exterior with 2 tablespoons olive oil, kosher salt, and black pepper. Stuff the cavity with lemon halves, smashed garlic, thyme, and rosemary.
03 - In a large bowl, toss carrots, parsnips, potatoes, sweet potato, and red onion with 2 tablespoons olive oil, kosher salt, black pepper, and thyme.
04 - Arrange the seasoned vegetables evenly in the bottom of a large roasting pan or ovenproof dish. Place the chicken atop the vegetables, breast side up.
05 - Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken’s juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
06 - Halfway through roasting, stir the vegetables gently to promote even caramelization.
07 - Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Toss vegetables in the pan juices and serve alongside the carved poultry.
# Expert Tips:
01 -
- One pan means one thing to wash, and somehow the food tastes better when you're not standing at the sink.
- The vegetables cook in the chicken fat and pan juices, turning sweet and deeply savory in a way nothing else can replicate.
- It looks impressive enough for guests but honest enough for a regular Tuesday when you just want something real and comforting.
02 -
- Don't skip patting the chicken dry or you'll end up with steam instead of a golden skin, and the difference is everything.
- The vegetables need to be cut into roughly similar sizes so they finish cooking at the same time—uneven pieces mean some burn while others stay pale.
03 -
- Brush the chicken with melted butter in the last 15 minutes if you want the skin even more golden and rich.
- Save the pan juices after dinner—they make the best gravy, or just spoon them over everything the next day.