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
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
Instructions
- 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.