Name: Roasted Chicken and Vegetables
Ingredients: 1 whole chicken (4-5 pounds), patted dry; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons dried herbs (like thyme, rosemary, or herbes de Provence); 3 cloves garlic, minced (about 1 tablespoon); 1 lemon, quartered; 1 pound baby potatoes, halved; 3 large carrots, cut into 2-inch pieces; 2 medium parsnips, cut into 2-inch pieces; 1 large red onion, cut into wedges; 2 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 sprigs fresh rosemary; 2 sprigs fresh thyme

Description

This one-pan roasted chicken is the ultimate “set it and forget it” dinner that makes your house smell like a 5-star restaurant while you barely lift a finger.

Ingredients

Scale

1 whole chicken (4–5 pounds), patted dry
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs (like thyme, rosemary, or herbes de Provence)
3 cloves garlic, minced (about 1 tablespoon)
1 lemon, quartered
1 pound baby potatoes, halved
3 large carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 large red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme

Instructions

Preheat your oven to 425°F (220°C). Remove giblets from chicken cavity and pat chicken thoroughly dry with paper towels.
Place chicken on a large rimmed baking sheet. Mix olive oil, salt, pepper, dried herbs, and minced garlic in a small bowl.
Gently loosen skin from breast meat and rub about one-third of the seasoning mixture directly under the skin. Rub remaining mixture all over outside of chicken.
Place lemon quarters inside chicken cavity.
In a large bowl, toss potatoes, carrots, parsnips, and onion wedges with olive oil, salt, and pepper until evenly coated.
Arrange vegetables around (not under) the chicken on the baking sheet, leaving some space between pieces. Scatter herb sprigs among vegetables.
Roast for 20 minutes at 425°F (220°C).
Reduce oven temperature to 375°F (190°C) and continue roasting for 1 hour to 1 hour 15 minutes more, until chicken reaches 165°F (74°C) in the thickest part of the thigh.
Halfway through cooking, baste chicken and toss vegetables with pan juices.
Remove from oven, transfer chicken to a cutting board, and tent with foil. Let rest 10-15 minutes before carving.
If needed, return vegetables to oven for additional crisping while chicken rests.
Serve carved chicken with roasted vegetables, spooning any remaining pan juices over the top.