herb-roasted chicken root vegetables (Printable Version)
Herb-infused chicken roasts with root vegetables for a comforting, flavor-packed dinner.
# What You’ll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.5 lbs), giblets removed
→ Vegetables
02 - 3 medium carrots, peeled and cut into 2-inch pieces
03 - 2 parsnips, peeled and cut into 2-inch pieces
04 - 2 large russet potatoes, peeled and cut into chunks
05 - 1 large yellow onion, peeled and quartered
→ Herbs and Aromatics
06 - 4 cloves garlic, smashed
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 tablespoons fresh thyme leaves, chopped
09 - 1 tablespoon fresh sage leaves, chopped
→ Seasonings
10 - 2 teaspoons kosher salt
11 - 1 teaspoon freshly ground black pepper
→ Fats
12 - 3 tablespoons olive oil
# Step-by-Step Guide:
01 - Set oven to 400°F (205°C) and allow it to fully preheat.
02 - Arrange carrots, parsnips, potatoes, and onion in a large roasting pan. Drizzle with 1 tablespoon olive oil, then sprinkle with half the chopped herbs, salt, and pepper. Toss to evenly coat.
03 - Pat chicken dry with paper towels. Rub exterior and cavity with remaining olive oil. Season generously inside and out with salt, pepper, and remaining herbs. Place smashed garlic and some herbs inside the cavity.
04 - Set the chicken, breast side up, atop the prepared vegetables in the roasting pan.
05 - Transfer roasting pan to oven. Roast uncovered for 65-75 minutes, or until thickest part of the thigh registers 165°F (74°C) with a thermometer and juices run clear. Stir vegetables once halfway through cooking.
06 - Remove pan from oven. Tent chicken loosely with foil and let rest for 10-15 minutes before carving.
07 - Cut chicken into serving pieces. Arrange on platter with roasted vegetables and pour pan juices over top.
# Additional Tips::
01 -
- Easy to prep with just one pan for chicken and veggies
- Aromatic herbs elevate both flavor and aroma
- Perfect for hands-off cooking after a long day
- Crowd-pleasing and comforting for gatherings
02 -
- High protein and fiber from chicken and root veggies
- Doubles easily for crowds or meal prep
- Tastes even better as leftovers with intensified flavors
03 -
- If the pan gets crowded use two pans to maintain crispiness on both vegetables and chicken
- Let chicken come close to room temperature before roasting for juiciest results