Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables Recipe

Name: Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 to 4-pound) whole chicken; 1 1/2 tablespoons salt; 2 teaspoons black pepper; 1 tablespoon minced garlic; 1 tablespoon chopped thyme leaves; 1/2 tablespoon chopped sage leaves; 2 tablespoons chopped parsley leaves (reserve the parsley stems); 1/2 cup olive oil; 1 lemon, quartered; 2 bay leaves; 1/4 pound baby turnips, peeled and stem ends trimmed; 1/4 pound baby red carrots, peeled and stem ends trimmed; 1/4 pound orange carrots, peeled and stem ends trimmed; 1/4 pound baby golden beets, peeled and stem ends trimmed; 1/4 pound baby beets, peeled and stem ends trimmed; 1/4 pound fingerling potatoes, halved; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 cup olive oil

Servings: persons

1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil

1
Preheat the oven to 475 degrees F.
2
Wash the chicken and pat dry.
3
Season well inside and out with the salt and pepper.
4
In a small bowl, combine the garlic, thyme, sage, parsley and olive oil.
5
Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior.
6
Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well.
7
Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven.
8
Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.
9
Remove from the oven and let sit for 10 minutes before carving.
10
For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper.
11
Drizzle with the olive oil and place in a roasting pan or on a sheet pan.
12
Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning.
13
Serve with the herb roasted chicken.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (3 1/2 to 4-pound) whole chicken, 1 1/2 tablespoons salt, 2 teaspoons black pepper, 1 tablespoon minced garlic, and more.

Yes, Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

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