Description
A hearty and flavorful dish featuring tender herb-roasted chicken with a mix of root vegetables. Perfect for a family dinner or a cozy meal.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 4 carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 2 large potatoes, chopped
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss chopped vegetables with olive oil, salt, pepper, thyme, rosemary, and paprika.
- Place vegetables in a roasting pan.
- Rub chicken with remaining olive oil and season with salt, pepper, thyme, rosemary, and paprika.
- Place chicken on top of vegetables in the roasting pan.
- Roast for 1 hour 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Let chicken rest for 10 minutes before carving.
- Serve with roasted vegetables.
Notes
- Use fresh herbs if available for enhanced flavor.
- Adjust seasoning to taste.
- For crispier skin, broil for the last 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg
Keywords: herb-roasted chicken, root vegetables, wholesome meal, family dinner