Description
A delicious and hearty roasted chicken dish paired with flavorful root vegetables, perfect for a family dinner.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and chopped
- 1 cup onions, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the root vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Place the whole chicken in a roasting pan and season it with salt and pepper.
- Arrange the seasoned vegetables around the chicken in the roasting pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Notes
- For extra flavor, you can marinate the chicken overnight with herbs and spices.
- Feel free to substitute other root vegetables like parsnips or turnips.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Roasted Chicken, Root Vegetables, Family Dinner, Hearty Meal