Description
Golden, crispy-skinned roast chicken with tender root vegetables in a simple one-pot meal.
Ingredients
- 1 whole chicken (4–5 lb), giblets removed
- 3 tbsp olive oil or softened butter (for rubbing the chicken)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs (a few)
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 3 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tbsp olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes to ensure even cooking.
- Whisk kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme in a small bowl. Pat the chicken dry with paper towels. Rub the bird with olive oil or softened butter and massage the spice blend under and over the skin.
- Stuff the cavity with the halved lemon, smashed garlic cloves, and rosemary sprigs.
- Toss the carrots, parsnips, potatoes, and onion with 2 tbsp olive oil, salt, and pepper. Spread the vegetables in an even layer in the bottom of a Dutch oven.
- Place the chicken breast-side up on top of the vegetables. Roast uncovered for 60–75 minutes and start checking internal temperature at 55–60 minutes. It should read 165°F (74°C).
- If the skin browns too quickly, tent loosely with foil. Stir the vegetables if they brown faster than the chicken.
- Remove the Dutch oven from the oven and let the chicken rest for 10–15 minutes before carving. Serve with vegetables and pan juices.
Notes
Use olive oil for a lighter, dairy-free option. Swap parsnips for turnips or sweet potatoes, but watch sweet potato oven time.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American