Description
A classic whole roasted chicken with root vegetables, perfect for a hearty Thanksgiving meal.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 4 medium carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, quartered
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the carrots, parsnips, potatoes, onion, and garlic with olive oil, salt, pepper, thyme, and rosemary.
- Place the chicken in a roasting pan and arrange the seasoned vegetables around it.
- Roast in the preheated oven for 1.5 to 2 hours, or until the chicken’s internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 10 minutes before carving.
- Serve the chicken with the roasted vegetables.
Notes
- Ensure the chicken is fully thawed before roasting.
- Use a meat thermometer to check the chicken’s internal temperature.
- You can substitute or add other root vegetables like turnips or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg