Roasted Chicken with Root Vegetables

Photo Credit
Sam Jones/Quinn Brein
The Editors
4 servings
Preparation Method
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Roasted vegetables and chicken are a comfort food classic! Make this recipe for a crowd or as a lovely dinner for two—leftovers are even better.

We’ve also added some optional extras from a cook who swears her techniques make an extra moist, juicy, golden brown chicken.

1 chicken, approximately 3 pounds
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 onions, quartered
3 carrots, peeled and sliced
freshly ground black pepper, to taste
one lemon, halved (optional)
3 tablespoons salted butter (optional)
1 tablespoon sugar (optional)

Preheat oven to 450ºF.

Optional expert tip: Rub the bird all over with lemon. The acid breaks down the fiber, which helps make the chicken more tender.

Rub outside of chicken with 1 tablespoon oil.

Optional expert tip: Instead of oil, brush the skin all over with butter if you want that browned, golden look.

Sprinkle chicken with a few pinches of salt.

Optional expert tip: Instead of just salt, try a seasoning made with sugar. The little bit of sugar creates a crisp crust, similar to honey hams.

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 to let the juices settle into the chicken for a juicy, moist taste.

Slice and serve with roasted vegetables and pan juices.

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The Almanac Chefs

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