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Rosemary Garlic Roast Chicken with Root Vegetables

Rosemary Garlic Roast Chicken with Root Vegetables

Dinner
Prep Time
30min
Cook Time
1h 15min
Servings
4
Calories
722
Chef's Note

For the juiciest chicken, let it come to room temperature for 30 minutes before roasting. The key to perfectly roasted root vegetables is to cut them into similar-sized pieces so they cook evenly. If you have time, dry-brining the chicken overnight in the refrigerator (with just the salt) will result in even more flavorful and tender meat.

Tags
high-protein
dinner
roast
chicken
root vegetables
high fiber
one-pan
comfort food
holiday
sunday dinner
Ingredients

  • 5 pounds whole chicken

  • 2 tablespoons kosher salt

  • 1 tablespoon black pepper

  • 4 sprigs fresh rosemary

  • 12 cloves garlic

  • 1 whole lemon

  • 1/4 cup olive oil

  • 4 tablespoons unsalted butter

  • 1 pound sweet potatoes

  • 1 pound parsnips

  • 1 pound carrots

  • 1 pound turnips

  • 2 medium red onions

  • 1 teaspoon dried thyme

  • 1 cup chicken broth

  • 1/2 cup white wine

  • 2 tablespoons honey

  • 1 tablespoon dijon mustard

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Remove chicken giblets and pat the chicken dry with paper towels inside and out.

  • 3

    Mince 6 cloves of garlic and strip leaves from 2 sprigs of rosemary, then finely chop. Mix with 2 tablespoons of olive oil, 1 tablespoon of salt, and 1/2 tablespoon of black pepper to form a paste.

  • 4

    Gently loosen the skin from the chicken breast and thighs without tearing it. Rub half of the garlic-rosemary paste underneath the skin directly onto the meat.

  • 5

    Cut the lemon in half. Stuff the chicken cavity with the lemon halves, remaining 6 garlic cloves, and 2 sprigs of rosemary.

  • 6

    Rub the outside of the chicken with 2 tablespoons of softened butter and the remaining garlic-rosemary paste. Tie the legs together with kitchen twine and tuck the wing tips under the body.

  • 7

    Peel and cut sweet potatoes, parsnips, carrots, and turnips into 1-inch chunks. Quarter the red onions.

  • 8

    In a large roasting pan, toss the vegetables with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 tablespoon of black pepper, and dried thyme.

  • 9

    Place the chicken on top of the vegetables, breast side up.

  • 10

    Roast for 30 minutes at 425°F, then reduce temperature to 375°F (190°C).

  • 11

    While the chicken is roasting, mix chicken broth, white wine, honey, and dijon mustard in a small bowl.

  • 12

    After reducing the temperature, pour the liquid mixture over the vegetables around the chicken. Dot the vegetables with the remaining 2 tablespoons of butter, cut into small pieces.

  • 13

    Continue roasting for about 45 minutes more, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear.

  • 14

    Baste the chicken and vegetables with the pan juices every 15 minutes during the last 45 minutes of cooking.

  • 15

    Once done, transfer the chicken to a cutting board and let rest for 15 minutes before carving.

  • 16

    While the chicken rests, return the vegetables to the oven to continue roasting if they need more caramelization.

  • 17

    Carve the chicken and serve with the roasted vegetables, spooning some of the pan juices over the top.

Nutrition Information (per serving)
722
Calories
54g
Protein
36g
Carbs
40g
Fat
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