Ingredients for Roasted Chicken And Root Veggies
- 1 whole chicken (3-4 lbs)
- White Pearl Onions
- Garlic Cloves
- Shallots
- Carrots
- Potatoes
- Rutabaga
- 2 tablespoons olive oil
- 1 cup chicken broth
- 4-5 fresh rosemary sprigs
- 1 tablespoon Italian seasoning
- Seasoning Salt
- 1/2 teaspoon lemon pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Chicken And Root Veggies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Chicken And Root Veggies
- Preheat oven to 450°F (232°C).
- Rinse a whole chicken (approximately 3-4 lbs) and pat it dry. Place it in a large roasting pan.
- In a large bowl, toss 1 lb carrots (peeled and chopped), 1 lb potatoes (peeled and cubed), 1 lb parsnips (peeled and chopped), and 1 cup chopped shallots with 2 tablespoons olive oil, salt, and pepper.
- Arrange the vegetables around the chicken in the roasting pan.
- Pour 1 cup chicken broth over the chicken and vegetables.
- Sprinkle 1 tablespoon Italian seasoning, 1 teaspoon seasoned salt, and 1/2 teaspoon lemon pepper over the chicken and vegetables.
- Lay 4-5 fresh rosemary sprigs over the chicken and vegetables.
- Roast in the preheated oven for 1 hour and 30 minutes to 2 hours, basting the chicken and vegetables with pan juices every 20-30 minutes. Internal temperature of the chicken should reach 165°F (74°C).
- Remove the rosemary sprigs before serving. Let the chicken rest for 10 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
45g
Fat
83g
Carbs
18g
