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Roast Chicken with Root Vegetables

Mouthwatering Roast Chicken with Root Vegetables
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Enjoy a comforting and flavorful Roast Chicken with Root Vegetables. This simple recipe is perfect for a weeknight dinner or a weekend gathering.

Ingredients

Scale
  • 1 (3-4 pound) whole chicken
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound carrots, peeled and chopped
  • 1 pound potatoes, peeled and cubed
  • 1 pound parsnips, peeled and chopped
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. Rub with olive oil, salt, and pepper.
  3. In a large roasting pan, toss the carrots, potatoes, parsnips, onion, and garlic with a little olive oil, salt, and pepper.
  4. Place the chicken on top of the vegetables.
  5. Stuff the chicken cavity with rosemary and thyme sprigs.
  6. Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced in the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
  7. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

Notes

Serve with a side salad or crusty bread for a complete meal. For extra flavor, add a squeeze of lemon juice over the chicken and vegetables before serving.

Find it online: https://cubaqueen.com/roast-chicken-with-root-vegetables/