Roasted Chicken Root Vegetables (Printable Version)
A flavorful dish featuring juicy roasted chicken alongside caramelized root vegetables.
# Ingredient List:
→ Poultry
01 - 1 whole chicken, about 3.3 lbs, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon 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 tablespoons olive oil
15 - 1 teaspoon kosher salt
16 - 0.5 teaspoon black pepper
17 - 1 teaspoon dried thyme or 2 sprigs fresh thyme, chopped
# Step-by-Step Instructions:
01 - Set the oven temperature to 425°F.
02 - Pat chicken dry with paper towels. Rub exterior with 2 tablespoons olive oil, kosher salt, and black pepper. Stuff cavity with lemon halves, smashed garlic, fresh thyme, and rosemary.
03 - In a large 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 - Spread seasoned vegetables evenly in the bottom of a large roasting pan or ovenproof dish. Place the chicken atop the vegetables breast side up.
05 - Place pan in preheated oven. Roast for 1 hour and 15 minutes, stirring vegetables halfway through, until chicken juices run clear and internal temperature reaches 165°F.
06 - Remove chicken from oven and let rest for 10 minutes. Toss vegetables in pan juices before serving alongside carved chicken.
# Tips from hearthlykitchen:
01 -
- It's a complete dinner that feels fancy but comes together in one pan with minimal fuss.
- The vegetables caramelize while the chicken roasts, creating a glossy, flavorful side dish that actually tastes better than the chicken itself.
- Your kitchen will smell so incredible that neighbors might actually wonder what you're cooking.
02 -
- Pat your chicken dry before oiling it—moisture is the enemy of crispy skin, and I learned this the hard way after my first few attempts looked pale and steamed rather than golden.
- Don't skip the resting period; it feels like you're wasting time, but those 10 minutes make the difference between juicy and dry.
03 -
- Size matters—make sure all your vegetable pieces are similar in size, or they'll cook at different rates and some will be mushy while others are barely tender.
- Don't waste those pan juices; pour them into a jar and refrigerate them for a deeply flavorful base for gravy or soup.