Description
A comforting one-pot meal featuring roast chicken with crispy skin and tender root vegetables, perfect for any occasion.
Ingredients
- 1 whole chicken (4 to 5 lb), giblets removed and patted dry
- 3 tablespoons olive oil or softened butter (for rubbing under and over the skin)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs (2–4)
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 3 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tablespoons olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center.
- Pat the chicken thoroughly dry with paper towels.
- Combine 3 tablespoons olive oil (or softened butter), kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme in a small bowl.
- Gently loosen the breast skin and rub half the seasoned mixture under the skin over the breasts and thighs.
- Rub the remaining mixture over the outside of the bird.
- Stuff the cavity with lemon halves, smashed garlic, and rosemary sprigs.
- Toss the carrots, parsnips, potatoes, and onion with 2 tablespoons olive oil, salt, and pepper.
- Spread them in an even layer on the bottom of a 5–7 quart Dutch oven.
- Place the chicken on top of the vegetables, breast-side up.
- Roast uncovered for 60 minutes. Check the internal temperature in the thickest part of the thigh.
- Remove the Dutch oven from the oven and transfer the chicken to a cutting board to rest for 10–15 minutes.
- While the chicken rests, toss the vegetables in the pan juices to coat.
- Carve the chicken into pieces and serve with the vegetables, drizzling with pan juices or gravy.
Notes
Butter under the skin gives richer flavor; olive oil is lighter and crisping-friendly. Can substitute sweet potatoes for Yukon Gold.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American