Classic Roast Chicken & Root Veggies
This classic roast chicken recipe delivers a perfectly golden, juicy bird surrounded by tender, caramelized root vegetables, making for an effortless yet impressive family dinner.
For 4 servings
Preheat your oven to 425°F (220°C). Remove any giblets from the chicken cavity. Pat the chicken thoroughly dry with paper towels; this is crucial for crispy skin.
In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Rub this mixture all over the chicken, including under the skin if desired. Stuff the chicken cavity with the lemon halves, 2 smashed garlic cloves, and 2 sprigs of fresh rosemary. Truss the chicken legs together with kitchen twine.
In a large roasting pan, toss the chopped potatoes, carrots, and onion wedges with 3 tbsp olive oil, 1/2 tsp salt, and the remaining 2 smashed garlic cloves. Spread them in an even layer at the bottom of the pan.
Place the seasoned chicken directly on top of the vegetables in the roasting pan. Roast for 20-25 minutes at 425°F (220°C) to get the skin crispy.
Reduce the oven temperature to 375°F (190°C). Pour 1/2 cup chicken broth into the bottom of the pan around the vegetables (avoid pouring directly over the chicken skin). Continue roasting for another 45-60 minutes, basting the chicken and vegetables with pan juices every 20-30 minutes.
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). If the skin is browning too quickly, loosely tent the chicken with foil.
Carefully transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist bird.
While the chicken rests, stir the roasted vegetables in the pan. Carve the chicken and serve immediately with the tender root vegetables and any accumulated pan juices.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat Dry for Crispy Skin: Always pat your chicken very dry with paper towels before seasoning. Moisture on the skin prevents it from getting crispy and golden.
- 2Trussing Matters: Trussing helps the chicken cook more evenly and maintains a compact shape, preventing the breast from drying out before the thighs are done.
- 3Don't Skip Resting: Resting the chicken is crucial. It allows the juices to redistribute throughout the meat, resulting in a much juicier and more flavorful bird.
- 4Use a Thermometer: An instant-read thermometer is your best friend for perfectly cooked chicken. Aim for 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
Adapt it for your goals.
Herb & Spice Rub
Experiment with different herb blends like sage and marjoram, or add a smoky paprika and garlic powder rub for a different flavor profile.
Vegetable MedleyVegetable Medley
Swap out or add other root vegetables such as parsnips, sweet potatoes, or butternut squash for seasonal variety and different textures.
Brined ChickenBrined Chicken
For an exceptionally juicy and flavorful chicken, consider brining the bird overnight in a salt and herb solution before roasting.
Why this is on our healthy list.
High-Quality Protein
Chicken is an excellent source of lean protein, essential for muscle repair, growth, and overall bodily functions.
Rich in Vitamins & Minerals
Root vegetables like carrots and potatoes provide essential vitamins (e.g., Vitamin A from carrots) and minerals (e.g., potassium from potatoes), supporting immune function and energy levels.
Fiber-Rich
The inclusion of various root vegetables contributes dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar.
Frequently asked questions
Pat the chicken very dry before seasoning, start with a high oven temperature, and avoid basting the skin directly with liquid during the initial high-heat roast.
