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Roast Chicken with Root Vegetables

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 850
A hearty and flavorful roasted chicken paired with tender root vegetables, perfect for a comforting meal.

Ingredients

Main

  • 1 whole chicken (3-4 pounds, giblets removed)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (softened)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste Salt and pepper
  • 3 medium carrots (peeled and cut into chunks)
  • 1 large sweet potato (peeled and cubed)
  • 1 large onion (quartered)
  • 1 cup chicken broth or water (optional, for basting)

Instructions 

  • Preheat oven to 425°F (220°C). Rub the chicken with olive oil, butter, and seasonings.
  • Toss vegetables with oil, salt, and pepper; spread in a roasting pan.
  • Place chicken on top of vegetables, add broth if desired, and roast for 75-90 minutes, basting every 20-30 minutes.
  • Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables.

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Calories: 850kcal
Cost: $20
Course: Main Course
Cuisine: American
Keyword: Chicken, roast, Vegetables