Roasted Chicken With Root Vegetables
Roasted chicken with root vegetables is a comforting, flavorful dish that combines tender, juicy chicken with a medley of caramelized carrots, potatoes, and parsnips. Perfect for family gatherings or cozy dinners, this recipe transforms simple ingredients into a stunning meal that’s both visually appealing and satisfying. With a blend of fresh herbs and aromatic garlic, each bite promises to evoke memories of love and togetherness.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 4 large carrots, peeled and chopped
- 1 lb baby Yukon Gold potatoes, halved
- 2 medium parsnips, peeled and chopped
- 3 tbsp extra virgin olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 whole garlic cloves
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken inside and out; pat dry. Season generously with salt and pepper.
- Peel and chop all root vegetables into uniform pieces. Toss in olive oil, salt, pepper, rosemary, and thyme until well coated.
- Arrange the seasoned vegetables around the chicken in a roasting pan, tucking garlic cloves among them.
- Roast for about 1 hour and 15 minutes or until the chicken’s internal temperature reaches 165°F (75°C). Baste halfway through cooking for extra juiciness.
- Let the chicken rest for 10-15 minutes before carving. Serve with roasted veggies.
Nutrition
- Serving Size: 1/8 of the recipe (approximately 200g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Feel free to substitute root vegetables based on availability; sweet potatoes or turnips work well too. For added flavor depth, sprinkle smoked paprika or cumin over the veggies before roasting.