Description
A flavorful and comforting roast chicken with caramelized root vegetables, perfect for family dinners and gatherings.
Ingredients
- 1 (4–5 lb) whole chicken, giblets removed
- 3 tbsp olive oil or softened butter (for rubbing the chicken)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs
- 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 tbsp olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes.
- In a small bowl, whisk together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Pat the chicken dry with paper towels. Rub 3 tbsp olive oil or softened butter all over the chicken, then massage the spice blend under and over the skin.
- Stuff the cavity with the halved lemon, smashed garlic cloves, and a couple of rosemary sprigs.
- Toss the carrots, parsnips, potatoes, and onion with 2 tbsp olive oil, a pinch of salt, and black pepper.
- Spread the vegetables evenly in the bottom of a large Dutch oven.
- Place the chicken breast-side up on top of the vegetables.
- Roast uncovered in the preheated oven for 60–75 minutes, until the chicken is cooked through.
- Remove the Dutch oven and transfer the chicken to a cutting board. Let it rest 10–15 minutes before carving.
- Meanwhile, give the vegetables a quick stir and spoon any pan juices over the carved chicken when serving.
Notes
For even crispier skin, finish with a minute under the broiler.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American