Best Ever Roast Chicken and Root Vegetables

Experience the ultimate comfort meal with our "Best Ever Roast Chicken and Root Vegetables" recipe, a perfect harmony of succulent, golden-brown chicken and caramelized, herb-infused vegetables. This family-friendly dinner starts with a tender whole chicken seasoned with garlic, rosemary, thyme, and a buttery lemon rub that works its magic under the skin for maximum flavor. Surrounding the roast chicken are vibrant, oven-roasted carrots, parsnips, red potatoes, and onions, tossed in olive oil and a hint of paprika for a subtly smoky kick. With just 20 minutes of prep time and a simple yet foolproof roasting technique, this one-pan dish is as delicious as it is elegant, perfect for weeknight meals or special gatherings. Serve this fragrant and juicy roast chicken alongside the perfectly roasted root vegetables for a wholesome, crowd-pleasing feast that looks as stunning as it tastes!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds whole chicken
• 4 tablespoons unsalted butter
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 lemon
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 carrots
• 3 parsnips
• 1.5 pounds red potatoes
• 1 yellow onion
• 0.5 teaspoons paprika

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse and pat the whole chicken dry with paper towels.

Step 3

In a small bowl, mix the softened butter with minced garlic cloves, chopped rosemary, and thyme leaves.

Step 4

Carefully loosen the skin of the chicken breast using your fingers, and rub half the butter mixture under the skin. Rub the remaining butter mixture over the outside of the chicken.

Step 5

Cut the lemon in half and place it inside the chicken cavity along with 2 sprigs of rosemary and 2 sprigs of thyme.

Step 6

Tie the chicken legs together with kitchen twine and tuck the wings under the body.

Step 7

Peel and chop the carrots, parsnips, and red potatoes into bite-sized chunks. Cut the yellow onion into thick wedges.

Step 8

In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and paprika until evenly coated.

Step 9

Place the seasoned vegetables in a large roasting pan, spreading them into an even layer.

Step 10

Set the prepared chicken on top of the vegetables. Sprinkle additional salt and pepper over the chicken and vegetables, if desired.

Step 11

Roast the chicken and vegetables in the preheated oven for approximately 90 minutes, or until a meat thermometer inserted into the thickest part of the chicken thigh reads 165°F (74°C).

Step 12

If the chicken skin is browning too quickly, tent it with aluminum foil halfway through cooking.

Step 13

Once done, remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving.

Step 14

Serve the carved chicken alongside the roasted vegetables, and enjoy!

Nutrition Facts

Serving size	(496.1g)

Amount per serving	% Daily Value*
Calories	576.4

Total Fat 43.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3768.6mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 20.0g
Protein 5.1g	0%

Vitamin D 0IU	0%
Calcium 154.1mg	0%
Iron 2.0mg	0%
Potassium 1265.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 3.4%

Carbs: 31.2%