Recipe: Easy Weeknight Roast Chicken with Root Vegetables

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You know what pre-dated Pinterest fails? Recipe fails.

I’ve had my fair share of ’em, which is why I’m excited to share this practically-foolproof winter meal with roasted root vegetables.

If you’re feeling timid about working with a whole chicken, just ask the butcher to butterfly it for you at the store. Believe me, there’s nothing quite like these veggies, which soak up all the yummy juices from the skin and flavor from the bones!

Easy Weeknight Roast Chicken with Root Vegetables

Ingredients:

  • 3-4 lb. chicken, butterflied open
  • 5-6 small potatoes
  • 3-4 small beets
  • 2 carrots
  • 3 celery stalks
  • 1 medium onion
  • 5 garlic cloves
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • 1 Tbsp sage
  • Olive oil
  • Salt and pepper
  • Lemon

Directions:

  1. Preheat oven to 350 degrees F, and line a rimmed baking sheet with parchment paper.
  2. Wash and/or peel and roughly chop potatoes, beets, carrots, celery, onion and garlic.
  3. Spread veggies out on baking sheet and drizzle with olive oil and half of the seasonings.
  4. Lay chicken on top of veggies, drizzling with more olive oil, and sprinkling on the other half of the seasonings. Slice lemon and place a few slices on top.
  5. Bake in oven for 50-60 minutes or until juices run clear and a meat thermometer inserted into the thickest part reads 165 degrees F.
  6. Transfer chicken to a cutting board to rest for 10 minutes, and return the veggies to the oven to crisp up for 5-10 more minutes.
  7. Plate on a platter with veggies on the bottom, chicken on top, and garnish with a squeeze of roasted lemon.

Try not to overcrowd the vegetables in the pan; the more room you leave between them, the more they’ll cook evenly through.

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If you want an even juicier bird, rub it with the seasonings and an extra tablespoon of salt the night before, allowing it to soak everything up overnight in the refrigerator.

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You’ll know the veggies are done when they’ve got a nice caramelized glaze on them and you can pierce them easily with a fork.

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Even after the chicken skin browns up, you’ll want to check the underside to make sure it’s done; the first time I made this recipe, some of the thicker parts needed more time to cook through.

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Special occasion? Serve with a nice light red or creamy white wine, and enjoy!

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3 thoughts on “Recipe: Easy Weeknight Roast Chicken with Root Vegetables

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