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Roasted Chicken with Root Vegetables: A Delightful Dinner!

Roasted Chicken with Root Vegetables
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A delicious and hearty roasted chicken dish paired with flavorful root vegetables, perfect for a comforting dinner.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 cups carrots, peeled and chopped
  • 2 cups potatoes, peeled and chopped
  • 1 cup parsnips, peeled and chopped
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the root vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Place the chicken in a roasting pan and season it with salt and pepper, both inside and out.
  4. Arrange the seasoned vegetables around the chicken in the roasting pan.
  5. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  6. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

Notes

  • For extra flavor, you can marinate the chicken overnight with herbs and spices.
  • Feel free to substitute or add other root vegetables like sweet potatoes or turnips.
  • Make sure to baste the chicken with its juices halfway through cooking for a moist result.

Nutrition

Find it online: https://bibodo.com/roasted-chicken-root-vegetables-recipe/