Whole chicken roasted with herbs, garlic, and root vegetables for a flavorful, comforting meal.
# What You'll Need:
→ Poultry
01 - 1 whole chicken, approximately 4 lbs
→ Root Vegetables
02 - 3 medium carrots, peeled and cut into large chunks
03 - 2 parsnips, peeled and sliced
04 - 1 large onion, quartered
05 - 2 russet potatoes, peeled and cut into 2-inch pieces
→ Seasoning Blend
06 - 2 tablespoons olive oil
07 - 2 teaspoons kosher salt
08 - 1 teaspoon freshly ground black pepper
09 - 1 tablespoon chopped fresh thyme leaves
10 - 1 tablespoon chopped fresh rosemary
11 - 1 tablespoon chopped fresh parsley
12 - 4 garlic cloves, minced
# Method:
01 - Set oven to 425°F (218°C) ensuring rack is centered.
02 - Arrange carrots, parsnips, onion, and potatoes evenly in a large roasting pan.
03 - Pat chicken dry with paper towels. Rub olive oil, salt, pepper, thyme, rosemary, parsley, and minced garlic onto chicken, coating evenly and under skin where possible.
04 - Position chicken breast-side up on top of vegetables in roasting pan.
05 - Roast chicken and vegetables uncovered for 1 hour 15 minutes, or until chicken registers 165°F (74°C) in thickest part of thigh and vegetables are tender.
06 - Transfer chicken to carving board and let rest 10 minutes before slicing. Serve alongside roasted vegetables.
