Oh, boy, is there anything more comforting than a perfectly roasted chicken? The smell alone… it just screams “home,” doesn’t it? And honestly, I’m all about easy dinners these days, which is why I’m obsessed with this Roasted Chicken with Root Vegetables recipe. It’s a total one-pan wonder!
Growing up, Sunday dinner at my grandma’s *always* meant roasted chicken. Not always with the root veggies, sometimes it was mashed potatoes and green beans, but that chicken was *always* there. It was like a warm hug on a plate, you know? Now, I make this Roasted Chicken with Root Vegetables for my own family, and it brings back all those happy memories. Plus, it’s ridiculously easy. Seriously, you’ll love it!
Why You’ll Love This Roasted Chicken with Root Vegetables Recipe
Okay, so why *will* you love it? Let me tell you! First off, the cleanup is a breeze – seriously, one pan! Plus, it’s crazy flavorful, surprisingly healthy (hello, veggies!), and you can totally customize it to your liking. But my favorite part? It’s the *perfect* family meal. Everyone loves it!
Simple One-Pan Roasted Chicken with Root Vegetables
Seriously, who wants to do a ton of dishes? Not me! This Roasted Chicken with Root Vegetables recipe is amazing because you just throw everything in one pan and bake. Easy peasy!
Flavorful and Nutritious Roasted Chicken with Root Vegetables
The chicken is so savory and juicy, and the root vegetables get all caramelized and sweet. It’s like a flavor explosion in your mouth! And you’re getting a good dose of vitamins and nutrients, too. Win-win!
Ingredients for Roasted Chicken with Root Vegetables
Alright, let’s talk ingredients! Good ingredients are key to a good Roasted Chicken with Root Vegetables dish, trust me. Here’s what you’ll need – and I’m gonna be super specific, so no guesswork!
The Chicken
You’ll want one whole chicken, and aim for one that’s around 4 to 4.5 pounds. Make sure you remove the giblets and neck – usually, they’re in a little bag inside the chicken.
The Root Vegetables
Get ready to chop! Grab 1 pound of rutabagas, peeled and cut into 1-inch pieces, and 1 pound of turnips, also peeled and cut into 1-inch pieces. You’ll also need 3/4 pound of baby carrots, leave ’em whole! And finally, 1 pound of small red-skinned potatoes (about 1-1/2 inch diameter). Halve or quarter those potatoes if they’re on the larger side.
Aromatics and Herbs
These add *so* much flavor! You’ll need 8 whole garlic cloves, peeled (I just smash ’em with the side of my knife, makes peeling easier!). Then, 8 fresh thyme sprigs, plus 1 teaspoon of chopped fresh thyme leaves. And finally, 1 tablespoon of chopped fresh flat-leaf parsley.
Other Ingredients
Almost there! You’ll also need 1 medium yellow onion, peeled and cut into wedges. Plus, 6 tablespoons of vegetable or canola oil, 4 tablespoons of unsalted butter, softened and divided (very important!), and kosher salt and freshly-ground black pepper to taste. Don’t skimp on the salt and pepper!
How to Prepare Roasted Chicken with Root Vegetables: Step-by-Step Instructions
Okay, here’s the lowdown on making this amazing Roasted Chicken with Root Vegetables. Don’t worry, it’s easier than it looks! Just follow these steps, and you’ll be golden.
Preparing the Roasted Chicken with Root Vegetables
First things first, grab that chicken and make sure you’ve removed the giblets and neck. Pat it *really* dry with paper towels – this helps the skin get nice and crispy. Now, this is important: let it sit out at room temperature for about 1.5 hours. Trust me, it makes a difference! Some people like to cut out the wishbone at this point, it’s totally optional, but it makes carving easier later.
Preparing the Roasted Chicken with Root Vegetables Vegetables
While the chicken’s doing its thing, get those veggies ready. Peel and chop those rutabagas and turnips into roughly the same size, about 1-inch pieces. Toss all the vegetables – rutabagas, turnips, baby carrots, potatoes, and the peeled garlic cloves – in a big bowl with the thyme sprigs, and the oil. Season generously with salt and pepper. Don’t be shy!
Roasting the Roasted Chicken with Root Vegetables
Alright, preheat your oven to a screaming hot 475 degrees Fahrenheit. While it’s heating up, mash together 2 tablespoons of the softened butter with the chopped thyme and parsley. Season with salt and pepper. Now, gently loosen the skin on the chicken breast and spread that herb butter underneath – this is flavor central! Season the inside of the chicken cavity with salt and pepper, then stuff it with the remaining garlic cloves and thyme sprigs. Tuck the wings under the chicken, and tie the legs together with kitchen twine. Rub the chicken all over with the remaining oil, and sprinkle with salt and pepper. Dot the breast with the remaining 2 tablespoons of butter. Now, nestle the chicken right on top of those veggies in the pan. Roast for 25 minutes at 475, then *reduce* the oven temperature to 400 degrees Fahrenheit and roast for another 45-50 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone!) reads 165 degrees Fahrenheit.
Resting and Serving Your Roasted Chicken with Root Vegetables
Once the chicken’s cooked, take it out of the oven and put it on a cutting board. Tent it loosely with foil and let it rest for 15 minutes – this lets the juices redistribute, making it super moist. While it’s resting, check those veggies – if they’re not quite as tender or crisp as you’d like, pop them back in the oven for a bit. Before serving, toss the roasted vegetables with the pan juices – yum! Carve the chicken and serve it up with those delicious, flavorful root vegetables. Enjoy!
Tips for the Best Roasted Chicken with Root Vegetables
Want to make *sure* your Roasted Chicken with Root Vegetables is a total knockout? Here are a few tricks I’ve learned over the years. First, seriously, make sure that chicken is dry before you roast it. Pat it down like crazy! Also, don’t overcrowd the pan – if you do, the veggies will steam instead of roast. And finally, please, *please* use a meat thermometer! It’s the only way to be sure the chicken is cooked perfectly. Trust me on this one!
Variations for Your Roasted Chicken with Root Vegetables
Okay, so you’ve made the basic Roasted Chicken with Root Vegetables, and it’s amazing, right? But what if you wanna mix things up a bit? No problem! This recipe is *super* adaptable. Try using different herbs – rosemary or sage would be delicious. Or experiment with spices like smoked paprika or garlic powder. You could swap out some of the vegetables too! Parsnips or sweet potatoes would be fantastic. And if you’re feeling zesty, toss a couple of lemon wedges into the chicken cavity – it adds a *ton* of brightness!
FAQ About Roasted Chicken with Root Vegetables
Got questions about making the perfect Roasted Chicken with Root Vegetables? I got you! Here are a few common things people ask, so you can nail this recipe like a pro.
How do I know when the Roasted Chicken with Root Vegetables is done?
This is *so* important! The only way to know for sure is to use a meat thermometer. Stick it into the thickest part of the chicken thigh (avoiding the bone!), and when it reads 165 degrees Fahrenheit, you’re good to go!
Can I use frozen vegetables for Roasted Chicken with Root Vegetables?
Okay, so ideally, fresh vegetables are the way to go for this recipe. But, if you’re in a pinch, you *can* use frozen. Just keep in mind that they might release more water, so you might need to roast them a little longer to get them nice and caramelized. And maybe toss them with the oil and seasonings *after* they’ve thawed a bit.
What can I do with leftover Roasted Chicken with Root Vegetables?
Leftovers? If you have any, that is! They’re amazing in sandwiches, sliced up with some mayo and lettuce. Or, shred the chicken and toss it into a soup or salad. Seriously, the possibilities are endless!
Serving Suggestions for Roasted Chicken with Root Vegetables
Okay, so you’ve got your amazing Roasted Chicken with Root Vegetables… but what do you serve with it? Well, honestly, it’s pretty much a whole meal in itself! But a simple green salad is *always* a good idea. Or some crusty bread for soaking up those delicious pan juices? Mmm! Mashed potatoes are also a classic pairing. You really can’t go wrong!
Nutritional Information for Roasted Chicken with Root Vegetables
Okay, so you’re wondering about the nutritional info, right? Here’s the deal: each serving clocks in around 550 calories, 35g of fat, 35g of protein, and 25g of carbs. But hey, remember that’s just an estimate! You can find more precise information from the USDA.
Enjoy Your Delicious Roasted Chicken with Root Vegetables!
Alright, there you have it! I hope you love this Roasted Chicken with Root Vegetables as much as my family does. Be sure to leave a comment and let me know how it turned out! And hey, if you loved it, give it a star rating and share it on social media – spread the chicken love!
Print
Roasted Chicken with Root Vegetables: 1 Unbeatable Dish
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This recipe provides instructions for roasting a whole chicken with root vegetables, resulting in a flavorful and hearty meal.
Ingredients
- 4 to 4.5 pound whole chicken
- 8 whole garlic cloves, peeled
- 8 fresh thyme sprigs, plus 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 pound rutabagas
- 1 pound turnips
- 3/4 pound baby carrots
- 1 medium yellow onion
- 1 pound small red-skinned potatoes (1–1/2 inch diameter)
- 6 tablespoons vegetable or canola oil
- 4 tablespoons unsalted butter, softened and divided
- kosher salt and freshly-ground black pepper
Instructions
- Prepare Chicken. Remove the neck and giblets. Remove pinfeathers. Optionally cut out wishbone. Let chicken stand at room temperature for 1-1/2 hours.
- Prepare Vegetables. Peel and cut onion, rutabagas, and turnips. Leave potatoes whole or cut into wedges. Leave baby carrots whole. Toss vegetables with garlic, thyme, and oil. Season with salt and pepper.
- Roast. Preheat oven to 475 degrees Fahrenheit. Combine butter, thyme, and parsley. Season with salt and pepper. Distribute herb butter under breast skin. Season chicken cavity with salt and pepper. Add garlic and thyme to cavity. Tuck wings. Tie legs. Rub oil over chicken. Sprinkle with salt and pepper. Distribute butter over breast. Nestle chicken into vegetables. Roast for 25 minutes. Decrease oven temperature to 400 degrees Fahrenheit. Roast for 45-50 minutes, until thigh reads 165 degrees Fahrenheit.
- Rest. Place chicken on a cutting board. Tent with foil. Let rest for 15 minutes. Check vegetables for doneness. Return to oven to crisp, if needed. Toss vegetables with pan juices. Carve chicken and serve.
Notes
- Letting the chicken stand at room temperature ensures more even cooking.
- Resting the chicken after roasting allows the juices to redistribute, resulting in a more moist and flavorful bird.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg
