Description
Learn how to make a delicious garlic herb roasted chicken with root vegetables. This easy recipe is perfect for a comforting and satisfying meal.
Ingredients
- 4 lb whole chicken (1.8 kg)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon lemon juice (15 ml)
- 6 cloves garlic, minced
- 1 tablespoon (15 ml) fresh rosemary, chopped
- 1 tablespoon (15 ml) fresh thyme, chopped
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 4 large carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 1 large onion, cut into wedges
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels.
- In a small bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
- Rub the garlic herb mixture all over the chicken, including under the skin and inside the cavity.
- Place the chicken in a large roasting pan breast-side up.
- Arrange the carrots, parsnips, sweet potato, and onion around the chicken in the pan.
- Drizzle a little olive oil over the vegetables and season them with salt and pepper.
- Toss the vegetables gently to coat them evenly with the oil and seasoning.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Stir the vegetables halfway through the cooking time for even roasting.
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the roasted chicken with the vegetables.
Notes
- Consider enhancing the flavor by adding a touch of balsamic vinegar to the vegetable mix before roasting.
- Ensure moist meat by covering the chicken with foil while resting to allow the juices to redistribute.
- Create a tasty gravy by deglazing the roasting pan with chicken broth and simmering until thickened.