Roasted Chicken with Vegetables (Printable Format)

Tender chicken paired with caramelized root vegetables for a comforting, hearty meal.

# What You Need:

→ Poultry

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

→ Vegetables

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

→ Optional

16 - 1 cup chicken broth or dry white wine (for basting)

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub skin and cavity with olive oil, salt, and black pepper. Stuff 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 vegetables evenly.
04 - Place the chicken breast side up on top of the vegetables in the roasting pan.
05 - Pour chicken broth or wine into the pan around the vegetables to add moisture and flavor.
06 - Roast for 1 hour 15 minutes, until skin is golden and an instant-read thermometer registers 165°F in the thickest thigh area.
07 - Halfway through roasting, toss vegetables and baste chicken with pan juices.
08 - Let rest for 10 minutes before carving. Serve alongside the roasted vegetables.

# Expert Suggestions:

01 -
  • Everything roasts together in one pan, so cleanup is almost laughably easy
  • The vegetables soak up all the savory drippings and turn sweet and caramelized at the edges
  • Leftovers taste even better the next day tucked into sandwiches or tossed with greens
02 -
  • Don't skip drying the chicken or the skin will steam instead of crisp
  • Check the temperature in the thigh, not the breast, for the most accurate reading
  • If the vegetables start browning too fast, cover them loosely with foil and continue roasting
03 -
  • Let the chicken come to room temperature for 20 minutes before roasting so it cooks more evenly
  • If you want extra crispy skin, roast uncovered the entire time and resist the urge to cover it
  • A meat thermometer is the only way to know for sure when it's done, guessing by time alone can leave you with undercooked chicken

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