Roasted Herb Chicken with Autumn Root Vegetables
A comforting and simple roasted chicken dish featuring seasonal autumn root vegetables like carrots, parsnips, and sweet potatoes, seasoned with fresh herbs and garlic. This recipe highlights classic roasting techniques to bring out the natural flavors of the ingredients, perfect for a cozy weeknight dinner.
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.
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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.
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Step-by-step
Preheat your oven to 200°C (390°F). Remove the chicken from the fridge to bring it to room temperature while prepping the vegetables.
Peel and cut the carrots, parsnips, and sweet potatoes into roughly 3 cm (1¼ inch) chunks. Place them in a large roasting pan.
Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and toss to coat evenly.
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.
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).
Place the chicken breast-side up on top of the vegetables. Scatter the remaining garlic cloves and herb sprigs over the vegetables.
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.
About halfway through roasting (40 minutes), give the vegetables a gentle toss to ensure even browning.
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.
Chef tips
- Bring the chicken to room temperature before roasting to ensure even cooking.
- Use a meat thermometer to check doneness and avoid overcooking.
- Cut vegetables into similar sizes so they cook evenly.
- Let chicken rest after roasting to keep it juicy.
- Save pan juices for a simple gravy or to drizzle over the chicken and vegetables.
Ingredients
- 1.5 kg (3.3 lbs)whole chicken, room temperature
- 3carrots, peeled and cut into 3 cm chunks
- 2parsnips, peeled and cut into 3 cm chunks
- 1 large (about 300 g)sweet potato, peeled and cut into 3 cm chunks
- 3 tbspolive oil, divided
- 3 clovesgarlic, peeled
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 4 sprigsfresh sage
- To tastesalt and freshly ground black pepper
Equipment
- roasting pan
- meat thermometer
- chef's knife
- cutting board
- kitchen towel
- tongs
Nutrition per serving
- Calories520
- Protein45 g
- Carbs30 g
- Fat22 g
Step-by-step
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.
Step 2
Peel and cut the carrots, parsnips, and sweet potatoes into roughly 3 cm (1¼ inch) chunks. Place them in a large roasting pan.
Step 3
Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and toss to coat evenly.
Step 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.
Step 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).
Step 6
Place the chicken breast-side up on top of the vegetables. Scatter the remaining garlic cloves and herb sprigs over the vegetables.
Step 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.
Step 8
About halfway through roasting (40 minutes), give the vegetables a gentle toss to ensure even browning.
Step 9
Once cooked, remove the chicken and vegetables from the oven and let the chicken rest for 10 to 15 minutes before carving.
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