Imagine a dish that transforms simple ingredients into a mouthwatering masterpiece that will have your entire family rushing to the dinner table! This classic Roasted Chicken with Root Vegetables isn't just a meal—it's a culinary experience that combines crispy, golden-brown chicken with perfectly caramelized vegetables, creating a symphony of flavors that will make your taste buds dance with joy. Whether you're a seasoned home chef or a cooking novice, this recipe promises restaurant-quality results that are surprisingly easy to achieve.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (rosemary, thyme)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin on the chicken.
- Prepare the chicken by removing any giblets from the cavity and patting it dry with paper towels. This helps to ensure a crispy skin.
- Season the chicken generously with salt and pepper, both inside the cavity and on the skin. Make sure to rub the seasoning into the skin for maximum flavor.
- In a small bowl, mix together the minced garlic and 1 tablespoon of olive oil. Rub this mixture under the skin of the chicken, particularly on the breast and thighs, to infuse flavor.
- Using the remaining tablespoon of olive oil, drizzle it over the outside of the chicken and rub it evenly across the skin.
- In a large bowl, combine the chopped carrots, diced potatoes, and quartered onion. Drizzle with olive oil, and season with salt, pepper, and chopped fresh herbs (rosemary and thyme) to taste. Toss until the vegetables are well coated.
- Place the seasoned chicken in the center of a large roasting pan. Arrange the seasoned root vegetables around the chicken in a single layer. This will allow the vegetables to absorb the delicious juices from the chicken as it roasts.
- Insert a meat thermometer into the thickest part of the chicken thigh, making sure it does not touch the bone. This will help you monitor the cooking process.
- Roast the chicken and vegetables in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking to keep it moist.
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- While the chicken is resting, you can toss the roasted vegetables in the pan juices to enhance their flavor. Serve the roasted chicken alongside the root vegetables.
- Garnish with additional fresh herbs if desired and enjoy your delicious roasted chicken with root vegetables!
Tips
- Pat the chicken completely dry before seasoning to ensure the crispiest skin possible. Moisture is the enemy of crispy chicken!
- Don't be shy with seasonings—generously salt and pepper both inside and outside the chicken for maximum flavor.
- Rubbing garlic and olive oil under the skin helps infuse flavor directly into the meat and keeps it moist during roasting.
- Use a meat thermometer to guarantee perfectly cooked chicken—165°F (74°C) is the magic temperature for food safety and juicy meat.
- Let the chicken rest after cooking for at least 10-15 minutes. This allows juices to redistribute, ensuring each slice is succulent and tender.
- Arrange vegetables around the chicken to let them soak up all those delicious roasting juices—they'll become incredibly flavorful.
- For extra crispy vegetables, consider spreading them in a single layer and giving them some space to caramelize.
Nutrition Facts
Calories: 570kcal
Carbohydrates: g
Protein: 60g
Fat: 27g
Saturated Fat: 6g
Cholesterol: 100mg
