Midwinter Chicken
Celebrate the cozy charm of winter with this comforting Midwinter Chicken recipe, featuring a golden, herb-roasted whole chicken nestled atop a medley of caramelized root vegetables. This one-pan dish pairs tender carrots, parsnips, potatoes, and onions with the bright zest of lemon, aromatic rosemary, and thyme for a hearty yet elegant meal. The chicken's juicy flavor is elevated with an indulgent butter rub under the skin, while a savory pan sauce made from the roasting juices adds the perfect finishing touch. With minimal prep time and incredible flavors, this satisfying recipe is your ultimate guide to creating a warm, rustic dinner ideal for chilly evenings or festive gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 lb whole chicken
- 4 medium carrots
- 3 medium parsnips
- 4 small potatoes
- 1 large yellow onion
- 6 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 whole lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Peel the carrots, parsnips, and potatoes, and chop them into large, evenly-sized chunks. Cut the onion into thick wedges. Place all vegetables in a large roasting pan.
Drizzle 2 tablespoons of olive oil over the vegetables, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, and spread the vegetables out in an even layer.
Remove the giblets from the chicken (if included), and pat the chicken dry with paper towels. Season the inside cavity of the chicken with 1/2 teaspoon salt.
Cut the lemon in half. Place one half of the lemon, along with the rosemary and thyme sprigs, inside the cavity of the chicken.
Gently loosen the skin on the breast of the chicken and rub 2 tablespoons of softened unsalted butter directly onto the meat under the skin. Rub the remaining olive oil (1 tablespoon) over the entire exterior of the chicken, and season the outside with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper.
Place the chicken on top of the vegetables in the roasting pan, breast-side up.
Roast the chicken and vegetables in the oven for 30 minutes, then reduce the heat to 375°F (190°C) and continue roasting for an additional 50-60 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C).
Remove the chicken from the roasting pan and let it rest on a cutting board, breast-side down, for 10-15 minutes to allow the juices to redistribute.
While the chicken rests, skim any excess fat from the roasting pan, then place the pan over medium heat on the stovetop. Add 1 cup of chicken broth and the juice of the remaining lemon half, scraping the bottom of the pan to release any browned bits. Simmer for 3-4 minutes to create a light pan sauce.
Carve the chicken and serve with the roasted vegetables, drizzling the pan sauce over everything for extra flavor.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 6078 mg | 264% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 43.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6164 mg | 131% | |
*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.
