Go Back
ingredients image of a rustic wooden table spread with fresh ingredients for herb roast chicken and roots including a whole raw chicken fresh rosemary thyme garlic carrots potatoes and red onions a lemon and olive oil
katya bou

Herb Roast Chicken and Roots

This Herb Roast Chicken and Roots is a one-pan, easy comfort meal that celebrates simple ingredients and nostalgic flavors. Juicy whole chicken is roasted with a medley of root vegetables, fresh herbs, and lemon for a wholesome, crowd-pleasing dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken (4-5 lbs) patted very dry
Vegetables
  • 2 lbs mixed root vegetables carrots, parsnips, potatoes, cut into 1 to 2 inch chunks
  • 1 large red onion cut into wedges
  • 1 head of garlic sliced in half horizontally
Herbs & Flavorings
  • 4 sprigs fresh rosemary divided
  • 6 sprigs fresh thyme
  • 1 lemon halved
  • 1/4 cup olive oil divided
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1 tbsp chopped fresh parsley for garnish

Equipment

  • Rimmed baking sheet
  • Kitchen Twine
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 425°F (220°C). Position a rack in the center. Choose your largest rimmed baking sheet.
  2. In a large bowl, toss the root vegetables and red onion with 2 tablespoons of olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread on the baking sheet and nestle the garlic and 2 rosemary sprigs among them.
  3. Pat the chicken dry. In the same bowl, drizzle with the remaining olive oil and season with the remaining 1 tsp salt and 1/2 tsp pepper.
  4. Stuff the chicken cavity with the lemon halves, remaining rosemary sprigs, and all thyme sprigs. Truss the legs with kitchen twine.
  5. Place the chicken on top of the vegetables. Roast for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F.
  6. Transfer chicken to a cutting board and let rest for 10-15 minutes before carving.
  7. Serve the chicken with the roasted vegetables. Squeeze the garlic cloves from their skins and garnish everything with fresh parsley.

Notes

For crispier skin, pat the chicken dry and leave it uncovered in the refrigerator overnight. Make sure your oven is properly preheated to 425°F for best results.
QR Code linking back to recipe