A simple yet impressive one-pan roast chicken over seasonal root vegetables.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
380kcal
Calories
34g
Protein
18g
Carbs
20g
Fat
Equipment
Ingredients
- 1 whole chicken (4-5 lbs)
- 3 tbsp olive oil
- 4 carrots, chopped
- 3 parsnips, chopped
- 2 sweet potatoes, cubed
- 1 onion, quartered
- 6 cloves garlic
- Fresh thyme and rosemary sprigs
- Salt and pepper to taste
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Step-by-Step Instructions
- 1
Preheat oven to 425°F.
- 2
Pat chicken dry and rub with olive oil, salt, and pepper.
- 3
Stuff cavity with garlic, thyme, and rosemary.
- 4
Tie legs together with kitchen twine.
- 5
Arrange root vegetables in the roasting pan.
- 6
Place chicken on top of vegetables.
- 7
Roast 55-65 minutes until internal temp reaches 165°F.
- 8
Rest 15 minutes before carving.
