This roasted chicken with root vegetables recipe is a flavorful and comforting meal that is perfect for a family dinner. The chicken is juicy and tender, while the root vegetables add a delicious earthy flavor. With just a few simple ingredients and minimal prep time, you can have a delicious and wholesome meal on the table in no time.
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1 pound carrots, peeled and chopped into 2-inch pieces
- 1 pound parsnips, peeled and chopped into 2-inch pieces
- 1 pound potatoes, peeled and chopped into 2-inch pieces
- Salt and black pepper to taste
Directions
- Preheat the oven to 425°F (220°C).
- Rinse the chicken inside and out and pat it dry with paper towels.
- Rub the chicken with olive oil, garlic, salt, and black pepper. Place the fresh rosemary and thyme sprigs inside the cavity of the chicken.
- In a large roasting pan, arrange the chopped vegetables around the chicken. Drizzle with olive oil and sprinkle with salt and black pepper.
- Place the roasting pan in the preheated oven and roast for 30 minutes.
- After 30 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the roasted chicken with the roasted root vegetables and enjoy!
