Perfect Roasted Chicken and Root Vegetables
This garlic herb roasted whole chicken with tender root vegetables is as classic and comforting as it gets! The chicken is perfectly crispy and juicy while roasted vegetables cook at the same time in one easy recipe. Great for Sunday family dinners and cozy winter nights! (gluten-free, dairy-free, nut-free)
- Author: Kaleigh
- Prep Time: 20 minutes
- Brine Time: 2 hours
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings 1x
- Category: main dish
- Method: roasted
- Cuisine: American
For the Brine:
- 1/4 cup sugar
- 1/4 cup salt
- water to cover chicken
For The Chicken:
- 4 sprigs thyme, leaves removed (or 2 tsp dried thyme)
- 2 sprigs rosemary, chopped (or 2 tsp dried rosemary)
- 3 cloves garlic
- 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 8 cups root veggies, diced evenly into 1 inch pieces (any combination of potatoes, sweet potatoes, beets, carrots, and onions)
- 1 tbsp thyme leaves (or 1 tsp dried thyme)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- Brine the chicken (optional): In a large bowl, combine salt, sugar, and about 2 cups of lukewarm water. Remove any bits from the cavity of the chicken and chicken and place in the bowl, adding enough water to completely cover the chicken. Let chicken brine in the refrigerator for at least 2 hours.
- Remove chicken and discard brine an hour before you are ready to cook. Pat chicken dry with paper towels and place on a plate in the refrigerator. This will help the skin crisp.
- Heat oven to 425° F.
- In a small bowl, combine thyme, rosemary, 2 chopped garlic cloves, juice from 1/2 lemon, olive oil, salt and pepper. Rub the mixture under the skin of the chicken and all over the outside. Stuff the cavity with remaining clove of garlic, the spent lemon, and additional springs of herbs, if you have them.
- Place chicken in a large cast iron skillet or roasting pan, breast side up.
- Roast chicken at 425° F for 20 minutes, then turn the oven down to 400° F and continue to cook until done (about 30-45 minutes or 15 minutes per pound), checking often. A thermometer inserted into the thickest part of the breast should read 165° F when it is completely cooked.
- Meanwhile, dice your root vegetables evenly. Toss them in a bowl with the thyme, salt, pepper and 1 tsp oil.
- Spread vegetables evenly onto a baking sheet lined with parchment or a silicone baking mat. Once you turn the oven down, baste vegetables with drippings from the chicken and place vegetables in the oven with the chicken. Baste once or twice with chicken drippings throughout cooking, stirring each time.
- Once chicken is done and veggies are cooked, remove from the oven and let the chicken rest for 10-15 minutes before carving.
- Time is never a good indicator of doneness, especially with large proteins such as whole chicken. I highly recommend investing in a meat thermometer to ensure your chicken is done without it drying out. Chicken is done when the internal temperature of the thickest part (I usually check both the breast and thigh) reaches 165°F.
- If you have a very large roasting pan (such as for a turkey), you can spread the vegetables in the bottom of the pan with the chicken to roast once you turn the oven down to 400. Give the veggies a stir every 15 minutes or so.
- I like to serve the roasted vegetables with a sprinkle of feta cheese for extra flavor.
- Store leftovers in the refrigerator for up to 5 days.
Keywords: roasted chicken and root vegetables, garlic herb roasted whole chicken, roast chicken with root vegetables