Ingredients for Best Ever Roast Chicken And Root Vegetables
- 1 (4-5 pound) whole roasting chicken
- 2 tablespoons fresh lemon juice
- 1 head garlic
- 1 tablespoon fresh thyme
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 medium carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 large yellow onion, quartered
- 1 1/2 cups chicken broth
- 1/2 teaspoon paprika
- 2 medium potatoes, peeled and chopped
- 1 teaspoon herbs de Provence
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 tablespoon butter
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How to Make Best Ever Roast Chicken And Root Vegetables
- Preheat oven to 400°F (200°C).
- Pat the chicken dry with paper towels and season generously inside and out with salt, pepper, and paprika.
- Peel and chop the carrots, potatoes, and parsnips into roughly 1-inch pieces.
- Toss the vegetables with 2 tablespoons of olive oil, salt, pepper, and herbs de Provence.
- Place the vegetables in a single layer around the chicken in a large roasting pan.
- Roast for 75-90 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
30g
Fat
18g
Carbs
7g
