Easy Roast Chicken with Root Vegetables A one-pan winter meal
The introduction: This roast chicken with root vegetables is an easy yet delicious meal that’s ideal for a warm winter meal. The chicken is cooked to perfection and golden, while the root vegetables absorb any delicious juices.
Ingredients
- One whole chicken (4-5 pounds)
- 4 large carrots cut in chunks and peeled.
- 2 parsnips peeled and chopped into chunks
- 2 potatoes, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 Tablespoons Olive Oil
- Fresh rosemary 1 cup chopped
- Fresh thyme 1 cup chopped
- Salt and pepper according to your preference
- 1 lemon, cut in half
Execution
The oven should be heated to 425 degrees Fahrenheit (220degC).
On a roasting pan mix the parsnips, carrots and potatoes, onions, along with garlic in olive oil salt pepper, rosemary, and thyme.
Place the chicken over the vegetables. The chicken should be rubbed with olive oil and sprinkle with salt, pepper and any additional herbs you wish. Fill the cavity with lemon halves.
The chicken is cooked for an hour and 15 minutes or until the internal temperature is the temperature of 165 degrees Fahrenheit (75degC) while the juices are clear.
Let the chicken sit for 10 minutes prior to carving. Serve it with the vegetables that you roasted.
Additional tips
About: Roast Chicken with Root Vegetables
- To add flavor, you can brush the chicken with juices at the time of cooking.
- This recipe is excellent to eat leftovers, and it can also be turned into a soup or chicken salad the next day.
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