Description
Discover this easy delicious recipe for savory roast chicken with root veggies Perfect for a comforting family meal any day of the week
Ingredients
- Whole Chicken (4-5 lbs)
- Carrots (4, sliced)
- Potatoes (2 lbs, cubed)
- Onions (2, quartered)
- Garlic (6 cloves, smashed)
- Olive Oil (1/4 cup)
- Fresh Rosemary (2 tablespoons, chopped)
- Salt and Pepper
- Lemon (1, halved)
- Optional Additions: Parsnips (2, sliced), Radishes (1 bunch, halved), Red Pepper Flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the whole chicken under cool water and pat it dry with paper towels.
- In a bowl, mix olive oil, salt, pepper, and rosemary. Rub this mixture all over the chicken and squeeze lemon juice inside the cavity.
- Combine sliced carrots, cubed potatoes, quartered onions, and smashed garlic in a large bowl. Drizzle with olive oil and season with salt and pepper.
- Spread the vegetable mixture in a roasting pan and place the chicken on top.
- Roast for about 1 hour and 15 minutes, or until the chicken reaches 165°F (75°C) internally.
- Let the chicken rest for 10-15 minutes before carving.
- Carve the chicken and serve alongside the roasted root vegetables.
- Prep Time: 20 minutes
- minutes: 15
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings
- Calories: 450 calories
- Sugar: 5 grams
- Fat: 25 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 40 grams