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Roasted Chicken with Root Vegetables

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A simple, home-style roast with juicy chicken, caramelized root vegetables, and a flavorful pan sauce.

Ingredients

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  • 1 whole chicken (3–4 lb), patted dry
  • 1 lb baby potatoes, halved if large
  • 4 large carrots, cut into 1–2 inch pieces
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 lemon, halved
  • 2 tbsp butter (optional, for pan sauce)
  • 1/2 cup low-sodium chicken stock or white wine (for pan sauce)

Instructions

  1. Preheat the oven to 425°F (220°C). Position a rack in the center.
  2. Toss the potatoes, carrots, onion, and garlic with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper. Spread them in a single layer in a large roasting pan.
  3. Rub the chicken all over with the remaining olive oil. Season inside and out with 1/2 tsp salt, 1/4 tsp pepper, and the thyme. Tuck the lemon halves inside the cavity.
  4. Place the chicken breast-side up on top of the vegetables. Roast for 50–70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
  5. Remove the pan from the oven. Transfer the chicken to a cutting board and tent loosely with foil. Let rest 10–15 minutes.
  6. While the chicken rests, return the roasting pan to medium heat on the stovetop. Add the chicken stock or wine and scrape up the browned bits with a wooden spoon. Simmer for 2–3 minutes. Whisk in butter if using, then taste and season with salt and pepper.
  7. Carve the chicken and serve with the roasted vegetables and pan sauce spooned over.

Notes

For a rich flavor, consider mixing softened butter with herbs under the skin before roasting. Store leftovers properly and reheat gently for best results.

Nutrition

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