Description
A flavorful and hearty roasted chicken recipe paired with herb-seasoned root vegetables. This one-pan dinner features a whole chicken rubbed with a blend of spices and olive oil, roasted to golden perfection alongside carrots, parsnips, red onion, and baby potatoes. The result is a juicy, tender chicken with crispy skin and perfectly roasted vegetables, garnished with fresh parsley for a simple yet impressive meal ideal for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 lbs)
- 4 tbsp olive oil (divided)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lemon (halved)
- 4 garlic cloves (smashed)
Vegetables
- 4 carrots (peeled and cut into chunks)
- 3 parsnips (peeled and cut into chunks)
- 1 red onion (cut into wedges)
- 1 lb baby potatoes (halved)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting.
- Prepare Seasoning Mix: In a small bowl, combine 2 tablespoons of olive oil with salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary to create a flavorful rub for the chicken.
- Season Chicken: Pat the whole chicken dry with paper towels. Rub the seasoned olive oil mixture over the chicken skin and inside the cavity thoroughly. Stuff the cavity with the halved lemon and smashed garlic cloves to infuse flavor from within.
- Arrange Chicken and Vegetables: Place the chicken breast-side up in a large roasting pan or Dutch oven. In a large bowl, toss the carrots, parsnips, red onion, and baby potatoes with the remaining 2 tablespoons of olive oil along with a pinch of salt and pepper. Arrange these vegetables evenly around the chicken in the roasting pan.
- Roast: Roast uncovered for 1 hour and 20 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C) and the skin is golden brown. Halfway through roasting, stir the vegetables gently to ensure even cooking.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for 10 minutes to retain juices. Sprinkle the roasted vegetables and chicken with chopped fresh parsley before carving and serving.
Notes
- For crispier skin, broil the chicken for the last 5 minutes of roasting.
- Feel free to swap in other root vegetables like sweet potatoes or turnips according to preference.
- Leftover roasted chicken and vegetables make excellent additions to sandwiches or soups.
