Roasted Chicken Root Medley (Printable)
Tender roasted chicken served with a medley of caramelized root vegetables for a hearty meal.
# What You’ll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 lemon, halved
06 - 4 garlic cloves, smashed
07 - 4 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
→ Root Vegetables
09 - 3 medium carrots, peeled and cut into 2-inch pieces
10 - 2 parsnips, peeled and cut into 2-inch pieces
11 - 2 medium potatoes, cut into 1-inch cubes
12 - 1 large sweet potato, peeled and cut into 1-inch cubes
13 - 1 red onion, cut into wedges
14 - 2 tbsp olive oil
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper
17 - 1 tsp dried thyme or 2 sprigs fresh, chopped
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub the exterior with 2 tablespoons olive oil, kosher salt, and black pepper. Stuff the cavity with lemon halves, smashed garlic cloves, fresh thyme, and rosemary sprigs.
03 - In a large mixing bowl, combine carrots, parsnips, potatoes, sweet potato, and red onion. Toss with 2 tablespoons olive oil, kosher salt, black pepper, and thyme until evenly coated.
04 - Arrange the seasoned vegetables evenly at the bottom of a large roasting pan or ovenproof dish. Place the prepared chicken breast side up atop the vegetables.
05 - Roast in the preheated oven for 1 hour and 15 minutes, stirring the vegetables halfway through to ensure even caramelization. Confirm doneness when the chicken's internal temperature at the thickest thigh region reaches 165°F and its juices run clear.
06 - Remove the chicken and allow it to rest for 10 minutes before carving. Toss the vegetables in the accumulated pan juices and serve alongside the carved chicken.
# Expert Tips:
01 -
- The vegetables caramelize in the chicken fat, becoming sweeter and more tender than you'd think possible.
- One pan means cleanup is nearly painless, which honestly might be the best part of weeknight cooking.
- It looks impressive enough to serve guests but simple enough that you can make it without stress.
02 -
- The thermometer check is your safety net—don't guess on chicken doneness, especially if you're cooking for others.
- Those pan drippings are liquid gold; spoon them over everything before serving and you'll understand why people ask for the recipe.
03 -
- Bring the chicken to room temperature for 30 minutes before roasting—it cooks more evenly and stays juicier.
- If your skin isn't browning as much as you'd like in the last 15 minutes, brush it with melted butter for a gorgeous mahogany finish.