Perfect Roasted Chicken and Root Vegetables

perfect whole roasted chicken with root vegetables in a cast iron skillet

This perfect roasted chicken with root vegetables will be your new go-to Sunday dinner! It yields a perfectly crispy, juicy chicken with comforting roasted vegetables in one easy recipe. (gluten-free, dairy-free, nut-free)



For Brine:

For Chicken:

For veggies:

For serving:


  1. In a large bowl, combine salt, sugar, and lukewarm water. Clean chicken and place in bowl, making sure it is completely covered in water. 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.
  2. Heat oven to 425° F. If using a cast iron skillet, place it in the oven to preheat.
  3. In a small bowl, combine thyme, rosemary, 2 chopped garlic cloves, juice of the 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, lemon peels, and additional springs of herbs, if you have them. Truss the chicken with kitchen twine (optional). Place chicken in heated skillet or a roasting pan, breast side up.
  4. Roast chicken at 425° F for 20 min. 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.
  5. Meanwhile, dice your root vegetables evenly. Spread vegetables evenly onto a baking sheet lined with parchment or a silicone baking mat and sprinkle with thyme, salt and pepper. Once you turn the oven down, baste vegetables with drippings from the chicken and place vegetables in the oven. Baste once or twice through cooking, stirring each time.
  6. Alternatively, you can spread vegetables in the roasting pan around the chicken and return the dish to the oven to continue cooking. Stir veggies every 15 minutes or so.
  7. Once chicken is done and veggies are cooked, remove from the oven and serve! We like to serve the vegetables with a sprinkle of feta cheese.


*omit for dairy-free

Keywords: Chicken, root vegetables

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