Description
A simple, one-pan roasted chicken and root vegetable dinner that’s perfect for cozy fall evenings. The chicken is juicy and flavorful, while the vegetables caramelize beautifully in the pan juices.
Ingredients
Scale
- 1 whole chicken (4–5 pounds / 1.8–2.3 kg), giblets removed
- 3 tablespoons unsalted butter, softened (42g)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 medium carrots, peeled and cut into 2-inch chunks (about 300g)
- 3 medium parsnips, peeled and cut into 2-inch chunks (about 300g)
- 1 large sweet potato, peeled and cut into 2-inch chunks (about 400g)
- 1 large red onion, cut into wedges (about 200g)
- 3 tablespoons olive oil (45ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 425°F (220°C). Remove chicken from fridge and let sit at room temperature for 15-20 minutes. Pat chicken dry with paper towels.
- In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
- Gently loosen the skin of the chicken breast and thighs. Spread herb butter evenly under the skin. Rub any remaining butter on the outside. Season outside with additional salt and pepper. Optionally, tie legs with kitchen twine.
- In a large bowl, toss carrot chunks, parsnip chunks, sweet potato chunks, and red onion wedges with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until well coated.
- Spread seasoned vegetables in a single layer on a large rimmed baking sheet. Place chicken in the center. Tuck thyme sprigs around the pan. Roast for 20 minutes.
- After 20 minutes, remove pan from oven. Stir vegetables gently to coat in pan juices. Return to oven and continue roasting for 40-50 minutes, until chicken is golden brown and skin is crispy.
- Check doneness: Insert an instant-read thermometer into the thickest part of the thigh (not touching bone). It should read 165°F (74°C). Juices should run clear. Vegetables should be tender and caramelized.
- Remove pan from oven. Let chicken rest on the pan for 10-15 minutes before carving. Serve chicken with roasted vegetables and pan juices spooned over the top.
Notes
For extra crispy vegetables, toss them in the pan alone for 15 minutes before adding the chicken. If vegetables are browning too quickly, remove them from the pan and let the chicken finish cooking alone, then return vegetables for the last 5-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 12
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
Keywords: one-pan chicken, fall harvest, roasted chicken, root vegetables, sheet pan dinner, cozy dinner, autumn recipe