Best Ever Roast Chicken and Root Vegetables
Experience the ultimate comfort meal with our "Best Ever Roast Chicken and Root Vegetables" recipe, a perfect harmony of succulent, golden-brown chicken and caramelized, herb-infused vegetables. This family-friendly dinner starts with a tender whole chicken seasoned with garlic, rosemary, thyme, and a buttery lemon rub that works its magic under the skin for maximum flavor. Surrounding the roast chicken are vibrant, oven-roasted carrots, parsnips, red potatoes, and onions, tossed in olive oil and a hint of paprika for a subtly smoky kick. With just 20 minutes of prep time and a simple yet foolproof roasting technique, this one-pan dish is as delicious as it is elegant, perfect for weeknight meals or special gatherings. Serve this fragrant and juicy roast chicken alongside the perfectly roasted root vegetables for a wholesome, crowd-pleasing feast that looks as stunning as it tastes!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 4 tablespoons unsalted butter
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 carrots
- 3 parsnips
- 1.5 pounds red potatoes
- 1 yellow onion
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 425°F (220°C).
Rinse and pat the whole chicken dry with paper towels.
In a small bowl, mix the softened butter with minced garlic cloves, chopped rosemary, and thyme leaves.
Carefully loosen the skin of the chicken breast using your fingers, and rub half the butter mixture under the skin. Rub the remaining butter mixture over the outside of the chicken.
Cut the lemon in half and place it inside the chicken cavity along with 2 sprigs of rosemary and 2 sprigs of thyme.
Tie the chicken legs together with kitchen twine and tuck the wings under the body.
Peel and chop the carrots, parsnips, and red potatoes into bite-sized chunks. Cut the yellow onion into thick wedges.
In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and paprika until evenly coated.
Place the seasoned vegetables in a large roasting pan, spreading them into an even layer.
Set the prepared chicken on top of the vegetables. Sprinkle additional salt and pepper over the chicken and vegetables, if desired.
Roast the chicken and vegetables in the preheated oven for approximately 90 minutes, or until a meat thermometer inserted into the thickest part of the chicken thigh reads 165°F (74°C).
If the chicken skin is browning too quickly, tent it with aluminum foil halfway through cooking.
Once done, remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving.
Serve the carved chicken alongside the roasted vegetables, and enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3769 mg | 164% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 20.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
