질문하기
A beautifully roasted whole chicken surrounded by tender root vegetables is the quintessential family dinner. This healthy, high protein, clean eats meal is simple, fresh, and deeply satisfying.
Preheat your oven to 425°F. While heating, pat the chicken dry with paper towels and let it sit at room temperature for 20 minutes for even cooking.
Toss chopped carrots, parsnips, potatoes, and onion with 2 tbsp olive oil, 1 tsp salt, and half the rosemary and thyme. Arrange vegetables in a large roasting pan.
Rub the chicken inside and out with the remaining olive oil, salt, pepper, rosemary, and thyme. Stuff the cavity with the lemon (halved) and the garlic cloves.
Place the chicken, breast side up, on top of the vegetables in the pan. Tuck the wings under the body for even browning.
Roast for 75–90 minutes, spooning juices over the chicken and vegetables halfway through. The chicken is done when a thermometer inserted in the thigh reads 165°F.
Let the chicken rest for 15 minutes before carving to retain juices. Toss the roasted vegetables gently in the pan drippings and serve alongside the carved chicken.
