Roasted Chicken Dinner

Name: Roasted Chicken Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (3 to 4 pound); 1.5 pound baby red potatoes (halved); 1 pound carrots (peeled and cut into 1-inch pieces); 1 pound parsnips (peeled and cut into 1-inch pieces); 2 tablespoon olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 4 clove garlic (smashed)

A comforting and complete meal featuring a whole roasted chicken surrounded by tender root vegetables, infused with aromatic herbs, perfect for a satisfying family dinner.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Fiber
High-Protein
Nut-Free
Paleo
Soy-Free
Whole30

Ingredients

1 whole chicken (3 to 4 pound)
1.5 pound baby red potatoes (halved)
1 pound carrots (peeled and cut into 1-inch pieces)
1 pound parsnips (peeled and cut into 1-inch pieces)
2 tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1.5 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
4 clove garlic (smashed)

Instructions

Preheat your oven to 400°F. In a large roasting pan, combine the baby red potatoes, carrots, and parsnips. Drizzle with 1 tablespoon of the olive oil and season with 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon each of dried rosemary and dried thyme. Toss to coat evenly. Add the smashed garlic cloves to the vegetables.
Pat the whole chicken dry with paper towels. Rub the remaining 1 tablespoon of olive oil all over the chicken. Season generously with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sprinkle the remaining 1/2 teaspoon each of dried rosemary and dried thyme over the chicken.
Place the seasoned chicken in the center of the roasting pan, nestled among the vegetables. Roast for 45-60 minutes, or until the chicken skin is golden brown, the internal temperature reaches 165°F at the thickest part of the thigh, and the vegetables are tender.
Remove the pan from the oven, tent loosely with foil, and let the chicken rest for 10 minutes before carving. Serve the carved chicken alongside the roasted root vegetables.

Notes

Leftovers can be shredded and used for chicken sandwiches or added to salads the next day. The vegetables can be made ahead and reheated.

Nutrition (per serving)

Calories: 785
Protein: 58.6 g
Carbohydrates: 54.9 g
Fat: 38.3 g
Fiber: 10.1 g
Sodium: 920 mg
Saturated Fat: 9.4 g
Sugar: 10.3 g
Cholesterol: 165 mg