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Herb-Roasted Chicken with Root Vegetables and Garlic Jus

Herb-Roasted Chicken with Root Vegetables and Garlic Jus

Dinner
Prep Time
30min
Cook Time
1h 15min
Servings
4
Calories
620
Chef's Note

For extra crispy skin, let the chicken air-dry in the refrigerator, uncovered, for 2-4 hours before roasting. This draws moisture from the skin, helping it crisp beautifully during cooking. Also, be sure to let the chicken rest the full 15 minutes before carving to keep the juices from running out.

Tags
chicken
roast
dinner
root vegetables
garlic
herb
comfort food
one-pan
main course
winter
Ingredients

  • 1 4-5 lb whole chicken

  • 4 tablespoons unsalted butter

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 4 leaves fresh sage

  • 1 head garlic

  • 1 whole lemon

  • 4 medium carrots

  • 3 medium parsnips

  • 1 large red onion

  • 1 pound baby potatoes

  • 3 tablespoons olive oil

  • 1 cup chicken broth

  • 1/2 cup dry white wine

  • 1 teaspoon dijon mustard

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoons fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat the chicken dry with paper towels. Season the cavity with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • 3

    Finely chop 1 sprig of rosemary, 2 sprigs of thyme, and the sage leaves. Mix with 3 tablespoons of softened butter.

  • 4

    Carefully loosen the skin over the chicken breast and thighs, then spread the herb butter underneath the skin.

  • 5

    Cut the lemon in half. Place one half inside the cavity along with the remaining herb sprigs and half of the garlic head (cut crosswise).

  • 6

    Rub the outside of the chicken with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.

  • 7

    Peel and cut the carrots and parsnips into 2-inch pieces. Cut the red onion into wedges. Halve the baby potatoes if large.

  • 8

    Separate and peel the remaining garlic cloves from the half head.

  • 9

    Toss the vegetables and garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large roasting pan.

  • 10

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

  • 11

    Roast for 30 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting for about 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

  • 12

    Remove the chicken and vegetables to a serving platter and tent loosely with foil to rest for 15 minutes.

  • 13

    For the garlic jus, place the roasting pan over medium heat on the stovetop. Add the white wine and scrape up any browned bits from the bottom of the pan.

  • 14

    Add the chicken broth and simmer for 5 minutes to reduce slightly.

  • 15

    Squeeze juice from the remaining lemon half into the pan. Whisk in 1 teaspoon Dijon mustard and the remaining 1 tablespoon butter until incorporated.

  • 16

    Strain the jus through a fine-mesh sieve into a serving bowl or gravy boat.

  • 17

    Carve the chicken and arrange on a platter with the roasted vegetables. Drizzle with some of the garlic jus and sprinkle with chopped fresh parsley.

  • 18

    Serve the remaining jus on the side.

Nutrition Information (per serving)
620
Calories
42g
Protein
38g
Carbs
32g
Fat
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