Herb-Roasted Chicken with Root Vegetables
Herb-Roasted Chicken with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 3 1/2 pounds whole chicken, cut into 8 pieces
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 1/2 pounds potatoes, peeled and chopped into 1 1/2-inch pieces
- 1/2 pound parsnips, peeled and chopped into 1-inch pieces
- 1 red onion, cut into 8 wedges
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 1/2 teaspoons salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the chopped carrots, potatoes, parsnips, and red onion. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
In a separate small bowl, combine the chopped fresh rosemary, fresh thyme, minced garlic, and the remaining 2 tablespoons of olive oil. Mix well to create an herb paste.
⏱️ 3 min
- 4
Pat the chicken pieces dry with paper towels. Rub the herb paste all over the chicken pieces, ensuring they are well coated. Season the chicken with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 7 min
- 5
Arrange the seasoned chicken pieces and the seasoned root vegetables in a single layer on a large roasting pan or two baking sheets, ensuring not to overcrowd them. If using two pans, rotate them halfway through cooking for even browning.
⏱️ 5 min
- 6
Roast for 45-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the vegetables are tender and caramelized. Flip the vegetables and chicken halfway through cooking for even browning.
⏱️ 60 min•🌡️ 400
- 7
Remove the roasting pan from the oven. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Roasted Chicken with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 3 1/2 pounds whole chicken, cut into 8 pieces
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 1/2 pounds potatoes, peeled and chopped into 1 1/2-inch pieces
- 1/2 pound parsnips, peeled and chopped into 1-inch pieces
- 1 red onion, cut into 8 wedges
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 1/2 teaspoons salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the chopped carrots, potatoes, parsnips, and red onion. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
In a separate small bowl, combine the chopped fresh rosemary, fresh thyme, minced garlic, and the remaining 2 tablespoons of olive oil. Mix well to create an herb paste.
⏱️ 3 min - 4
Pat the chicken pieces dry with paper towels. Rub the herb paste all over the chicken pieces, ensuring they are well coated. Season the chicken with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 7 min - 5
Arrange the seasoned chicken pieces and the seasoned root vegetables in a single layer on a large roasting pan or two baking sheets, ensuring not to overcrowd them. If using two pans, rotate them halfway through cooking for even browning.
⏱️ 5 min - 6
Roast for 45-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the vegetables are tender and caramelized. Flip the vegetables and chicken halfway through cooking for even browning.
⏱️ 60 min•🌡️ 400 - 7
Remove the roasting pan from the oven. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
⏱️ 5 min