Herb-Roasted Chicken with Seasonal Vegetables
30min
1h 15min
4
722
Chef's Note
For the juiciest chicken, let it come to room temperature for 30 minutes before roasting. Also, don't skip the resting period after cooking—this allows the juices to redistribute throughout the meat. If you have time, dry-brining the chicken overnight in the refrigerator (applying the salt mixture and leaving uncovered) will result in even crispier skin and more flavorful meat.
Tags
Ingredients
6 pounds whole chicken
2 tablespoons kosher salt
1 tablespoon black pepper
3 sprigs fresh rosemary
5 sprigs fresh thyme
8 leaves fresh sage leaves
8 cloves garlic
1 whole lemon
3 tablespoons olive oil
4 tablespoons unsalted butter
6 medium carrots
4 medium parsnips
2 pounds red potatoes
1 pound brussels sprouts
2 medium red onions
1 cup chicken broth
1/2 cup white wine
2 tablespoons dijon mustard
1 tablespoon honey
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Remove chicken giblets and pat the chicken dry with paper towels. This helps achieve crispy skin.
- 3
In a small bowl, mix 2 tablespoons of kosher salt, 1 tablespoon of black pepper, and 1 tablespoon of finely chopped fresh herbs (rosemary, thyme, and sage combined).
- 4
Finely mince 4 cloves of garlic and add to the herb mixture along with 2 tablespoons of olive oil to create a paste.
- 5
Gently loosen the skin of the chicken breast and thighs, then rub half of the herb mixture underneath the skin.
- 6
Cut the lemon in half. Squeeze one half over the chicken and place both halves inside the cavity along with the remaining herb sprigs and 4 whole garlic cloves.
- 7
Rub the outside of the chicken with the remaining herb mixture and 2 tablespoons of softened butter.
- 8
Tie the legs together with kitchen twine and tuck the wing tips under the body.
- 9
Wash and peel the carrots and parsnips, then cut into 2-inch pieces. Quarter the red potatoes. Trim and halve the brussels sprouts. Cut the red onions into wedges.
- 10
In a large bowl, toss all the vegetables with 1 tablespoon of olive oil, salt, and pepper.
- 11
Place the chicken on a rack in a large roasting pan and arrange the vegetables around it.
- 12
Roast for 30 minutes at 425°F, then reduce the temperature to 375°F (190°C).
- 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 20 minutes during cooking.
- 15
Remove the chicken and vegetables to a serving platter and tent with foil to rest for 15 minutes.
- 16
Meanwhile, place the roasting pan on the stovetop over medium heat. Add 1 cup of chicken broth and 1/2 cup of white wine, scraping up the browned bits from the bottom of the pan.
- 17
Whisk in 2 tablespoons of Dijon mustard, 1 tablespoon of honey, and 2 tablespoons of butter. Simmer until slightly reduced, about 5 minutes.
- 18
Carve the chicken and serve with the roasted vegetables and pan sauce.
Nutrition Information (per serving)
722
72g
36g
32g
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