# Roasted Chicken with Root Vegetables

> A whole roasted chicken with crispy skin over a bed of caramelized carrots, parsnips, and potatoes, scented with thyme and garlic. One pan, minimal fuss.

- **Prep:** 15 min
- **Cook:** 60 min
- **Total:** 75 min
- **Servings:** 4
- **Difficulty:** Medium
- **Category:** Dinner
- **Tags:** dinner, chicken, roast

## Ingredients

- 1 whole chicken — about 4 pounds
- 4 medium carrots — peeled and cut into chunks
- 3 medium parsnips — peeled and cut into chunks
- 1.5 pounds baby potatoes — halved
- 6 cloves garlic — smashed
- 6 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 lemon lemon — halved
- to taste salt and freshly ground black pepper

## Steps

1. Heat the oven to 425°F. Pat the chicken very dry with paper towels and season inside and out with salt and pepper. Stuff the cavity with the lemon halves and 3 thyme sprigs.
2. Toss the carrots, parsnips, and potatoes with the olive oil, smashed garlic, remaining thyme, and a good pinch of salt. Spread in a large roasting pan.
3. Place the chicken breast-side up on top of the vegetables. Tuck the wing tips under and tie the legs loosely with kitchen twine.
4. Roast for 50–60 minutes, turning the vegetables once at the halfway mark, until the skin is deep golden and the juices run clear or a thermometer in the thigh reads 165°F.
5. Rest the chicken on a cutting board for 15 minutes before carving. Serve over the roasted vegetables with pan juices spooned on top.

## Notes

Start the chicken dry — patting it thoroughly before seasoning is the secret to crackling skin.

Resting is non-negotiable; carving too early dumps the juices onto the board instead of the plate.

Use any leftover meat for sandwiches, salads, or chicken soup the next day.