Roasted Herb Chicken with Autumn Root Vegetables

Overview

This roasted herb chicken with autumn root vegetables is a hearty and flavorful meal that brings out the best of the season's bounty. The chicken is seasoned with fresh herbs and roasted to juicy perfection alongside a medley of carrots, parsnips, and sweet potatoes. A classic roasting method ensures crispy skin and tender vegetables, making it an ideal recipe for a comforting weeknight dinner.

Why you’ll love it

• Easy one-pan recipe for minimal cleanup.
• Utilizes seasonal root vegetables to complement the rich chicken flavors.
• Fresh herbs and garlic add vibrant aroma and taste.
• Perfect balance of crispy skin and tender, juicy meat.
• Suitable for beginners and seasoned cooks alike.

Ingredient notes

Whole Chicken: About 1.5 kg (3.3 lbs), bring to room temperature before roasting for even cooking.

Root Vegetables: Carrots, parsnips, and sweet potatoes add sweetness and texture. Peel and cut into uniform pieces to ensure even roasting.

Herbs: Fresh rosemary, thyme, and sage are traditional choices that infuse lovely fragrance.

Garlic: Whole cloves roast beautifully, mellowing in flavor to complement the dish.

Step-by-step

1. Preheat your oven to 200°C (390°F). Remove the chicken from the fridge to bring it to room temperature while prepping the vegetables.

2. Peel and cut the carrots, parsnips, and sweet potatoes into roughly 3 cm (1¼ inch) chunks. Place them in a large roasting pan.

3. Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and toss to coat evenly.

4. Pat the chicken dry with paper towels. Season the cavity with salt and pepper, and stuff it with a few sprigs of rosemary, thyme, sage, and 3 peeled garlic cloves.

5. Rub the chicken skin generously with 1 tablespoon of olive oil, then season the outside with salt, pepper, and finely chopped herbs (reserve some herb sprigs for vegetables).

6. Place the chicken breast-side up on top of the vegetables. Scatter the remaining garlic cloves and herb sprigs over the vegetables.

7. Roast in the preheated oven for about 1 hour 20 minutes, or until the internal temperature reaches 75°C (165°F) when checked at the thickest part of the thigh.

8. About halfway through roasting (40 minutes), give the vegetables a gentle toss to ensure even browning.

9. Once cooked, remove the chicken and vegetables from the oven and let the chicken rest for 10 to 15 minutes before carving.

Serving & storage

Serve the carved chicken alongside the roasted root vegetables. Garnish with extra fresh herbs if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain tenderness.

Food safety: Always ensure the chicken is cooked to an internal temperature of 75°C (165°F) to avoid foodborne illness.