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Juicy Whole Roasted Chicken with Root Vegetables in 1 Pan

Whole Roasted Chicken with Root Vegetables
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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

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the carrots, parsnips, potatoes, onion, and garlic with olive oil, salt, pepper, thyme, and rosemary.
  3. Place the chicken in a roasting pan and arrange the seasoned vegetables around it.
  4. Roast in the preheated oven for 1.5 to 2 hours, or until the chicken’s internal temperature reaches 165°F (74°C).
  5. Remove from the oven and let the chicken rest for 10 minutes before carving.
  6. 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.

Nutrition

Find it online: https://www.recipesloop.com/whole-roasted-chicken-with-root-vegetables-recipe/