Introduction
There are few dishes more timeless and comforting than a golden Roast Chicken with Root Vegetables. This classic meal captures the essence of home cooking with its juicy, flavorful chicken paired with earthy, caramelized vegetables like carrots, potatoes, parsnips, and onions. The aroma that fills your kitchen while it roasts is enough to make anyone feel instantly at home.
Not only is this dish hearty and nourishing, but it’s also incredibly versatile—perfect for a cozy weeknight dinner or as the star of a festive holiday table. With just one pan, simple ingredients, and minimal effort, you get a wholesome, balanced meal that looks impressive yet feels effortless.
Why I Love This Recipe ❤️
I love this recipe because it’s the epitome of comfort food. The chicken turns out juicy on the inside with a golden, crispy skin, while the root vegetables soak up all the savory drippings, becoming flavorful and tender. It’s a full meal in one dish, and I never have to worry about preparing extra sides unless I want to.
Another reason I love it is its reliability—roast chicken always impresses, no matter the occasion. Plus, the leftovers are fantastic for sandwiches, soups, or salads the next day.
Why It’s a Must-Try Dish
- One-pan meal: Chicken + vegetables cook together.
- Budget-friendly: Uses affordable, simple ingredients.
- Meal-prep friendly: Great leftovers with many uses.
- Classic comfort food: A dish everyone enjoys.
- Customizable: You can change the veggies or spices based on the season.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Servings: 6
- Calories per Serving: ~420 kcal
Cuisine & Course
- Cuisine: American / European Rustic
- Course: Main Course, Dinner
Ingredients
- 1 whole chicken (4–5 lbs), giblets removed
- 4 tbsp olive oil (or melted butter)
- 1 lemon, halved
- 1 whole garlic bulb, halved horizontally
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
Vegetables
- 4 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 4 medium potatoes, cut into wedges
- 2 onions, quartered
- 2 tbsp olive oil
- Salt and pepper to taste
Simple Directions
- Prepare chicken by seasoning inside and out.
- Toss vegetables with oil, salt, and pepper.
- Place chicken on top of vegetables in roasting pan.
- Roast until golden, juicy, and fully cooked.
- Rest before carving and serving.
Step-by-Step Preparation Method
Step 1: Preheat Oven
- Preheat oven to 425°F (220°C).
Step 2: Prepare Chicken
- Pat chicken dry with paper towels.
- Rub inside cavity with lemon halves and insert garlic bulb and herbs.
- Brush outside with olive oil or butter.
- Season generously with paprika, salt, and pepper.
Step 3: Prep Vegetables
- Toss carrots, parsnips, potatoes, and onions in olive oil, salt, and pepper.
- Spread them evenly in a large roasting pan or baking dish.
Step 4: Roast
- Place chicken on top of vegetables, breast side up.
- Roast uncovered for 1 hour 15–20 minutes (or until internal temp in thickest part of thigh reaches 165°F / 74°C).
- Stir vegetables halfway through for even cooking.
Step 5: Rest & Serve
- Remove chicken from oven and let rest 10–15 minutes before carving.
- Serve with roasted vegetables on the side.
How to Serve
- Slice chicken and serve alongside roasted vegetables.
- Add a fresh green salad or crusty bread for a complete meal.
- Optional: drizzle pan juices over chicken and vegetables for extra flavor.
Additional Recipe Tips
- For extra crispy skin, pat chicken dry before roasting and avoid covering with foil.
- Add root veggies like turnips, sweet potatoes, or beets for variety.
- Save the carcass for homemade chicken stock.
Variations
- Herb Butter Chicken: Rub chicken under the skin with garlic-herb butter.
- Spicy Twist: Add cayenne pepper or chili flakes to the seasoning mix.
- Mediterranean Style: Add olives, cherry tomatoes, and oregano to the pan.
- Citrus Infused: Add orange wedges inside the cavity for brightness.
Freezing & Storage
- Refrigeration: Store leftovers in airtight containers for up to 4 days.
- Freezing: Freeze chicken pieces (without vegetables) for up to 3 months.
- Reheating: Warm in oven at 350°F until hot, or use microwave for quick reheats.
Special Equipment Needed
- Large roasting pan or baking dish
- Meat thermometer
- Sharp carving knife
Conclusion
This Roast Chicken with Root Vegetables is the perfect balance of comfort, flavor, and simplicity. It’s a one-pan dish that’s hearty, budget-friendly, and loved by all ages. Whether you’re making Sunday dinner, hosting guests, or simply craving a cozy meal, this recipe is a must-try. With golden, crispy skin, juicy meat, and caramelized vegetables, it’s a classic that never goes out of style.
Roast Chicken with Root Vegetables
Description
There are few dishes more timeless and comforting than a golden Roast Chicken with Root Vegetables. This classic meal captures the essence of home cooking with its juicy, flavorful chicken paired with earthy, caramelized vegetables like carrots, potatoes, parsnips, and onions. The aroma that fills your kitchen while it roasts is enough to make anyone feel instantly at home.
Ingredients
Instructions
-
Step 1: Preheat Oven : Preheat oven to 425°F (220°C).
-
Step 2: Prepare Chicken : Pat chicken dry with paper towels. Rub inside cavity with lemon halves and insert garlic bulb and herbs. Brush outside with olive oil or butter. Season generously with paprika, salt, and pepper.
-
Step 3: Prep Vegetables : Toss carrots, parsnips, potatoes, and onions in olive oil, salt, and pepper. Spread them evenly in a large roasting pan or baking dish.
-
Step 4: Roast : Place chicken on top of vegetables, breast side up. Roast uncovered for 1 hour 15–20 minutes (or until internal temp in thickest part of thigh reaches 165°F / 74°C). Stir vegetables halfway through for even cooking.
-
Step 5: Rest & Serve : Remove chicken from oven and let rest 10–15 minutes before carving. Serve with roasted vegetables on the side.
