Description
A warm, comforting dish featuring roast chicken surrounded by savory root vegetables, perfect for family meals and gatherings.
Ingredients
Scale
- 1 whole chicken (4–5 lb)
- 3 carrots (chopped)
- 3 parsnips (chopped)
- 2 red onions (quartered)
- 4 tbsp butter (softened)
- 3 cloves garlic (minced)
- 2 tbsp fresh rosemary
- Salt and pepper
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats, prepare the chicken. In a bowl, mix the softened butter with the minced garlic and fresh rosemary. Rub this mixture all over the chicken, ensuring to get under the skin for maximum flavor. Season generously with salt and pepper.
- Chop the carrots and parsnips, and quarter the red onions. Arrange these root vegetables around the seasoned chicken in a roasting pan, creating a beautiful bed for your chicken to roast on.
- Place the roasting pan in the preheated oven. Roast the chicken and vegetables for about 60 to 75 minutes, or until the chicken reaches an internal temperature of 165°F, and the vegetables become tender.
- Once cooked, remove the chicken from the oven and allow it to rest for 15 minutes. This is important, as it allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.
- After resting, carve the chicken into pieces. Serve it on a platter with the roasted vegetables and any pan drippings for a delicious, heartwarming meal.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Consider serving with creamy mashed potatoes or a fresh garden salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
