Herb Roasted Chicken with Root Vegetables

Chicken is a staple, especially now with beef prices skyrocketing, and everyone should know how to roast a whole chicken. If you think it only serves one meal, you'd be mistaken. A roasted chicken today can also be transformed into chicken salad sandwiches and chicken soup for tomorrow.

Ingredients

1 whole chicken (about 4–5 lbs)

1 tablespoon olive oil (plus more for drizzling)

Salt and freshly ground black pepper

1 lemon, halved

1 small bunch of fresh thyme (plus a few sprigs for garnish)

1 bunch of rosemary sprigs

4 cloves garlic, smashed

1 onion, roughly chopped

4–5 small potatoes, cut into chunks (use a mix of red, yellow, and purple if possible)

2–3 carrots, sliced into thick rounds

1 leek, sliced

1 parsnip or turnip (optional), chopped

2 tablespoons butter, softened

Directions

1. Preheat your oven to 425°F (220°C).

2. Prepare the vegetables:

   • In a large cast iron skillet or roasting pan, toss the potatoes, carrots, leeks, onion, and any other root vegetables with a drizzle of olive oil, salt, and pepper.

   • Arrange them evenly in the bottom of the pan.

3. Prepare the chicken:

   • Pat the chicken dry with paper towels (this helps crisp the skin).

   • Rub the outside with olive oil and season generously with salt and pepper.

   • Stuff the cavity with the lemon halves, a few garlic cloves, and some thyme and rosemary sprigs.

   • Tie the legs together with kitchen twine (as seen in your photo).

4. Place the chicken on top of the vegetables in the skillet, breast side up. Scatter extra thyme and garlic around.

5. Add butter:

   • Dab small bits of butter on the chicken skin for extra browning and flavor.

6. Roast:

   • Place the skillet in the preheated oven.

   • Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

   • Halfway through, stir the vegetables to coat them in the pan juices.

7. Rest before carving:

   • Remove from oven, tent with foil, and let rest for 10–15 minutes before slicing.

8. Serve:

   • Carve the chicken and serve it with the roasted vegetables and pan juices spooned over top.