Roasted Chicken Root Vegetables (Print version)
Tender roasted chicken paired with caramelized root vegetables for a comforting, hearty meal.
# What you'll need:
→ Chicken
01 - 1 whole chicken, approximately 3.5 lbs
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1 lemon, halved
08 - 4 garlic cloves, smashed
→ 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, peeled and cut into chunks
12 - 1 large sweet potato, peeled and cut into chunks
13 - 1 large red onion, peeled and cut into wedges
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1 tablespoon fresh parsley, chopped (for garnish)
# How to make it:
01 - Set the oven temperature to 425°F (220°C).
02 - Pat the chicken dry with paper towels. Rub the skin evenly with olive oil, kosher salt, black pepper, thyme, and rosemary. Stuff the cavity with lemon halves and smashed garlic cloves.
03 - In a large bowl, combine carrots, parsnips, potatoes, sweet potato, and red onion. Coat thoroughly with olive oil, kosher salt, and black pepper.
04 - Spread the seasoned vegetables in a single layer within a large roasting pan or baking dish. Place the chicken breast-side up atop the vegetables.
05 - Cook for 1 hour and 15 minutes, stirring the vegetables halfway through to ensure even caramelization. Confirm doneness by verifying that the chicken's juices run clear and an internal thermometer reads 165°F (74°C) at the thickest part of the thigh.
06 - Remove the chicken from the oven and allow it to rest for 10 minutes. Carve and serve alongside the roasted vegetables, garnished with fresh parsley.
# Expert suggestions:
01 -
- It's like having a warm hug from the oven every time you make it
- The simplicity hides a delicious depth of flavor that always surprises guests
02 -
- Patting the chicken dry is the secret to achieving that coveted crispy skin
- Using a meat thermometer removes all guesswork so you never over or undercook your bird
03 -
- Try flipping the vegetables halfway through roasting to get crispy edges all around
- Resting the chicken uncovered helps keep the skin crisp instead of soggy