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Roasted Chicken with Root Vegetables Recipe

Roasted Chicken with Root Vegetables Recipe
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★★★★★

5.2 from 17 reviews

This classic roasted chicken with root vegetables recipe features a whole chicken seasoned with fresh herbs and butter, roasted to juicy perfection alongside a medley of rutabagas, turnips, baby carrots, onions, and red-skinned potatoes. The dish is flavorful, comforting, and perfect for a hearty family meal.

Ingredients

Scale

Chicken and Herb Butter

  • 1 whole chicken, 4 to 4.5 pounds
  • 8 whole garlic cloves, peeled
  • 8 fresh thyme sprigs, plus 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 4 tablespoons unsalted butter, softened and divided
  • 6 tablespoons vegetable or canola oil
  • Kosher salt and freshly ground black pepper, to taste

Root Vegetables

  • 1 pound rutabagas, peeled and cut into 3/4-inch wedges
  • 1 pound turnips, peeled and cut into 3/4-inch wedges
  • 3/4 pound baby carrots, whole
  • 1 medium yellow onion, peeled and quartered (root end left intact)
  • 1 pound small red-skinned potatoes (about 1–1/2 inch diameter), whole or cut into wedges if larger

Instructions

  1. Prepare Chicken: Remove the neck and giblets from the chicken cavity if present. Use kitchen tweezers to remove any pinfeathers. Optionally, remove the wishbone by scraping around it with a knife and twisting it out carefully for neat carving. Let the chicken rest at room temperature for 1½ hours before roasting.
  2. Prepare Vegetables: Peel and quarter the onion, keeping the root intact. Peel and cut rutabagas and turnips into 3/4-inch wedges. Leave baby carrots whole. Keep potatoes whole if about 1½ inches in diameter; otherwise cut into wedges. Toss all vegetables with 4 garlic cloves, 3 thyme sprigs, 1/4 cup oil in a large roasting pan. Season with kosher salt and freshly ground black pepper.
  3. Make Herb Butter: In a small bowl, combine 2 tablespoons softened butter with 1 teaspoon chopped thyme leaves and parsley. Season lightly with salt and pepper.
  4. Season Chicken: Gently loosen the skin over the breast without tearing it and evenly spread the herb butter beneath the skin using your fingertips or a spoon. Season chicken cavity generously with kosher salt and pepper. Add 4 garlic cloves and 5 thyme sprigs inside and rub against cavity walls. Tuck wings under chicken and loosely tie legs together with kitchen twine.
  5. Prepare for Roasting: Rub the remaining oil over the chicken skin and season generously with salt and pepper. Dot the breast with the remaining butter in pats and press gently. Nestle the chicken into the bed of prepared root vegetables in the roasting pan.
  6. Roast Chicken: Preheat oven to 475°F with the rack in the lower middle position. Roast the chicken and vegetables for 25 minutes. Lower oven temperature to 400°F and continue roasting for 45 to 50 minutes more, until the thickest part of the thigh reaches 165°F and juices run clear. Use an instant-read thermometer and thoroughly clean probe between checks.
  7. Rest Chicken and Finish Vegetables: Transfer chicken to a cutting board, loosely tent with foil, and rest for 15 minutes to let juices redistribute. Check vegetables for doneness; if needed, return them to the oven to crisp while chicken rests.
  8. Serve: Gently toss vegetables with pan juices before serving. Carve the chicken and serve hot alongside the roasted vegetables.

Notes

  • Letting the chicken come to room temperature before roasting helps ensure even cooking.
  • Removing the wishbone is optional but makes carving easier and neater.
  • Use an instant-read thermometer to guarantee the chicken is safely cooked to 165°F.
  • Adjust root vegetable quantities to your preference or seasonal availability.
  • Resting the chicken after roasting keeps the meat juicy by allowing the juices to redistribute.

Nutrition

Keywords: roasted chicken, root vegetables, whole chicken recipe, herb butter chicken, easy roast dinner, comfort food, meal with potatoes and carrots

Find it online: https://reemcook.com/roasted-chicken-with-root-vegetables-recipe/