Roasted Chicken with Vegetables (Printable)

Hearty roasted chicken paired with caramelized root vegetables for a comforting family meal.

# What You'll Need:

→ Poultry

01 - 1 whole chicken (approximately 3.5 lbs), giblets removed
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - Salt and black pepper, to taste

→ Vegetables

08 - 3 medium carrots, peeled and cut into 2-inch pieces
09 - 2 parsnips, peeled and cut into 2-inch pieces
10 - 3 medium potatoes, peeled and quartered
11 - 2 medium red onions, peeled and cut into wedges
12 - 2 tablespoons olive oil
13 - Salt and black pepper, to taste

→ Optional

14 - 1 cup chicken broth or dry white wine (for basting)

# How To Make It:

01 - Set the oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub the skin and cavity with olive oil, salt, and black pepper. Stuff the cavity with lemon halves, smashed garlic, rosemary, and thyme.
03 - In a large roasting pan, toss carrots, parsnips, potatoes, and red onions with olive oil, salt, and pepper. Arrange them in an even layer.
04 - Place the chicken breast side up on top of the vegetables in the roasting pan.
05 - Pour chicken broth or white wine into the pan around the vegetables to add moisture and flavor.
06 - Roast in the preheated oven for about 1 hour and 15 minutes, until the chicken skin is golden and the internal temperature of the thickest thigh reaches 165°F.
07 - Halfway through cooking, toss the vegetables and spoon pan juices over the chicken.
08 - Allow the chicken to rest for 10 minutes before carving. Serve alongside the roasted vegetables.

# Tips from dashanddishes:

01 -
  • Everything cooks in one pan, so cleanup is fast and you can actually enjoy dinner instead of scrubbing dishes.
  • The vegetables soak up all the chicken drippings and turn sweet and crispy at the edges, which means nobody fights over the plain steamed sides anymore.
  • It looks impressive enough for company but requires almost no skill, just a little patience and a hot oven.
02 -
  • Drying the chicken skin is the single most important step for crispness, skip it and you'll end up with rubbery, pale skin no matter how high the heat.
  • If your vegetables start to char before the chicken is done, tent the whole pan loosely with foil to slow the browning without stopping the cooking.
03 -
  • Let the chicken sit at room temperature for thirty minutes before roasting, it cooks more evenly and the skin crisps faster.
  • Save the carcass and roasted vegetable scraps to make stock the next day, the flavor will be deeper than anything you can buy.

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