Herb-Roasted Chicken with Seasonal Vegetables
20min
50min
4
839
Chef's Note
For the juiciest chicken, let it come to room temperature for about 30 minutes before roasting. You can prep the herb mixture and cut the vegetables a day ahead to save time. The fresh dill adds a bright, aromatic quality that pairs beautifully with the roasted chicken and root vegetables.
Tags
Ingredients
5 pounds whole chicken
2 pounds russet potatoes
1 pound carrots
1 pound parsnips
2 cups brown rice
3 tablespoons olive oil
2 tablespoons butter
6 cloves garlic
1/4 cup fresh dill
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 whole lemon
2 teaspoons salt
1 teaspoon black pepper
1 cup chicken broth
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Rinse the 5-pound chicken inside and out, then pat dry with paper towels.
- 3
In a small bowl, mix 2 tablespoons of olive oil with 2 tablespoons of chopped fresh dill, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 3 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 4
Gently loosen the skin of the chicken breast and rub half of the herb mixture underneath. Rub the remaining mixture all over the outside of the chicken.
- 5
Cut the lemon in half. Place one half inside the chicken cavity along with a few sprigs of fresh herbs. Squeeze the juice from the other half over the chicken.
- 6
Place the chicken in a large roasting pan.
- 7
Wash and cut 2 pounds of potatoes, 1 pound of carrots, and 1 pound of parsnips into roughly 1-inch chunks.
- 8
In a large bowl, toss the vegetables with 1 tablespoon of olive oil, 3 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 9
Arrange the vegetables around the chicken in the roasting pan.
- 10
Pour 1 cup of chicken broth into the bottom of the pan.
- 11
Roast in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for about 30 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- 12
While the chicken is roasting, cook 2 cups of brown rice according to package instructions.
- 13
When the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- 14
Melt 2 tablespoons of butter and mix with 2 tablespoons of fresh chopped dill. Drizzle over the carved chicken and vegetables.
- 15
Serve the chicken and vegetables over the cooked brown rice, making sure each portion has a good balance of protein, vegetables, and rice.
Nutrition Information (per serving)
839
63g
82g
29g
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