There’s something timeless and comforting about a perfectly roasted chicken surrounded by tender, caramelized root vegetables. This dish combines juicy, golden chicken with a colorful medley of seasonal produce like carrots, parsnips, and sweet potatoes. The vegetables absorb the rich juices from the chicken as it roasts, creating a savory side that’s both hearty and flavorful. Simple herbs and a touch of garlic bring everything together, making this a crowd-pleasing meal that’s perfect for family dinners or special occasions.
Ingredients
- 1 whole chicken (4–5 pounds), giblets removed
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 3 cloves garlic, minced
- 1 lemon, halved
- 4 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 2 sweet potatoes, peeled and cubed
- 1 large onion, quartered
- 1 tablespoon unsalted butter, melted
Instructions
- Prepare the Chicken: Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the chicken all over with olive oil, then season it inside and out with salt, pepper, thyme, and rosemary. Stuff the cavity with the minced garlic and halved lemon.
- Prepare the Vegetables: In a large bowl, toss the carrots, parsnips, sweet potatoes, and onion with olive oil, a pinch of salt, and pepper. Arrange the vegetables in a large roasting pan, spreading them out evenly.
- Assemble the Dish: Place the chicken on top of the vegetables in the roasting pan. Brush the chicken with melted butter for extra crispness and flavor.
- Roast: Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Stir the vegetables halfway through cooking for even browning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Toss the vegetables in the pan juices and serve them alongside the chicken.
Enjoy this classic and satisfying meal with crusty bread or a simple green salad for a complete dinner.
