Roasted Chicken and Root Veggies
Savor the comforting flavors of this Roasted Chicken and Root Veggies recipe, a perfect all-in-one dish that combines juicy, herb-infused chicken with caramelized, oven-roasted carrots, parsnips, red potatoes, and onions. This delicious meal is seasoned to perfection with a blend of paprika, thyme, and rosemary, and elevated with hints of lemon and garlic for a bright, rustic finish. The chicken roasts atop the vegetables, infusing them with its rich juices for an irresistibly tender and flavorful side. Ready in just under 2 hours, this wholesome dinner is as satisfying as it is easy to prepare, making it an ideal centerpiece for family meals or weekend gatherings. Serve up this hearty, golden meal straight from the oven for maximum flavor and minimal cleanup!
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Recipe Information
Ingredients
- 1 piece whole chicken
- 4 medium carrots
- 3 medium parsnips
- 6 small red potatoes
- 1 large yellow onion
- 6 cloves garlic
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 piece lemon
- 3 sprigs fresh rosemary
- 2 tablespoons butter
Instructions
Preheat the oven to 425°F (220°C).
Pat the whole chicken dry using paper towels. Remove any giblets from the cavity if present.
Season the chicken generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and thyme. Rub the seasoning evenly onto the skin.
Stuff the cavity of the chicken with half a lemon (cut into wedges), 3 whole garlic cloves, and 2 sprigs of rosemary.
Tie the legs of the chicken together with kitchen twine to ensure even cooking.
Peel and cut the carrots and parsnips into 2-inch pieces. Cut the red potatoes in half and slice the onion into thick wedges.
Place the chopped vegetables in a large roasting pan. Add the remaining garlic cloves (peeled but whole) and drizzle with 3 tablespoons of olive oil. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat.
Place the seasoned chicken on top of the vegetables, breast side up. Tuck a few small pieces of butter (about 1 tablespoon total) under the chicken skin for added moisture.
Drizzle the remaining 1 tablespoon of olive oil over the chicken for extra crispiness.
Roast in the preheated oven for 60–75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and the juices run clear.
Stir the vegetables halfway through cooking to ensure even roasting and caramelization.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken along with the golden and tender root vegetables. Garnish with the remaining sprig of rosemary and a squirt of fresh lemon juice if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.7 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1748 mg | 37% | |
*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.
