Description
Classic Roast Chicken with Winter Vegetables is a heartwarming dish that promises to fill your home with delightful aromas and create cherished memories around the dinner table. This easy-to-make recipe features a beautifully roasted chicken accompanied by sweet, caramelized winter vegetables, delivering a cozy meal perfect for family gatherings or special occasions.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 3 medium carrots, peeled and chopped
- 2 medium Yukon Gold potatoes, chopped
- 2 medium yellow onions, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 whole garlic cloves
Instructions
- Preheat oven to 425°F (220°C). Pat the chicken dry and season generously with salt and pepper inside and out.
- Chop carrots, potatoes, and onions; toss them in a bowl with olive oil, salt, and pepper.
- Arrange vegetables in a large roasting pan and place the chicken breast-side up in the center.
- Stuff the chicken cavity with garlic cloves and fresh herbs. Drizzle olive oil over the chicken and vegetables.
- Roast for about 1 hour 15 minutes until the internal temperature reaches 165°F (74°C), stirring veggies halfway through cooking.
- Let the chicken rest for 15 minutes before carving. Serve hot with roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the whole chicken with vegetables (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg