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Roast Chicken with Root Vegetables

Roast Chicken with Root Vegetables

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 5 people
Calories 350 kcal

Equipment

  • 1 Roasting pan or large baking dish
  • 1 Meat thermometer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Basting brush or spoon

Ingredients
  

  • 1 whole chicken about 4-5 pounds
  • Assorted root vegetables such as carrots, potatoes, parsnips, and onions, peeled and chopped into large chunks
  • Olive oil
  • Salt and pepper
  • Fresh herbs such as rosemary, thyme, and sage, optional
  • Garlic cloves optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Rinse the chicken inside and out under cold water and pat it dry with paper towels. Place the chicken in a roasting pan or large baking dish.
  • Rub the chicken all over with olive oil, then season generously with salt and pepper. If desired, stuff the cavity of the chicken with fresh herbs and garlic cloves for extra flavor.
  • Arrange the chopped root vegetables around the chicken in the roasting pan. Drizzle the vegetables with olive oil and season with salt and pepper.
  • Place the roasting pan in the preheated oven and roast the chicken and vegetables for about 1 1/2 to 2 hours, or until the chicken is golden brown and cooked through (the internal temperature should register 165°F or 75°C when measured with a meat thermometer inserted into the thickest part of the chicken).
  • Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving.
  • While the chicken is resting, you can toss the roasted root vegetables with any pan drippings for extra flavor.
  • Carve the roast chicken into serving pieces and serve alongside the roasted root vegetables.
  • Enjoy the delicious and comforting flavors of Roast Chicken with Root Vegetables with your family and friends!