Roasted Chicken with Root Vegetables

Recipe for Roasted Chicken with Root Vegetables
Sam Jones/Quinn Brein


1 3-pound chicken
2 tablespoons canola or vegetable oil, divided
Kosher or sea salt, to taste
2 sprigs fresh rosemary
1 small orange, quartered
1 turnip, peeled and cut into 1-inch pieces
4 to 6 red or yellow beets, peeled and halved if small, quartered if large
2 medium yellow onions, quartered
3 carrots, peeled and sliced
freshly ground black pepper, to taste


Preheat oven to 450ºF.

Rub outside of chicken with 1 tablespoon oil; season with a few pinches of salt.

Stuff cavity with rosemary. Lightly squeeze orange pieces to release juices and place in cavity.

Scatter vegetables in a roasting pan. Toss with remaining oil and season with salt and pepper. Place chicken on top of vegetables breast side up.

Roast for 30 minutes; then lower oven temperature to 350ºF and cook for 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165ºF.

Remove from oven and let rest for 20 minutes before slicing. Serve with roasted vegetables and pan juices.


4 servings

Preparation Time

30 Minutes

Total Time

2 Hours

Reader Comments

Leave a Comment

The recipe says 1 (one) 3 lb

The recipe says 1 (one) 3 lb chicken.

13-pound chicken or a 13 lb

13-pound chicken or a 13 lb turkey, never seen a chicken that big!