Tired of takeout and craving a delicious, healthy meal that feels wholesome and satisfying? Then you've come to the right place! This simple roasted chicken with root vegetables recipe is the perfect example of easy, healthy cooking that tastes amazing. It’s a fantastic choice for a quick dinner idea, perfect for homemade cooking, and delivers a burst of flavor from the freshest ingredients. Get ready to experience the joy of ranch-to-table eating with this best recipe!
Ingredients:
- 1 whole chicken (about 3-4 pounds), giblets removed
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 pound potatoes, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 cups butternut squash, peeled, seeded, and cubed
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Prepare the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the carrots, potatoes, onion, and butternut squash with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Make sure the vegetables are evenly coated.
Step 2: Prepare the Chicken
Pat the chicken dry with paper towels. Place the chicken in a roasting pan. Season the chicken generously with salt and pepper, both inside and out. Stuff the cavity of the chicken with a few sprigs of fresh rosemary and thyme if you have them on hand – this adds extra flavor!
Step 3: Roast the Chicken and Vegetables
Arrange the seasoned vegetables around the chicken in the roasting pan. Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C). The vegetables should be tender and slightly browned.
Step 4: Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the roasted chicken with the delicious roasted root vegetables.
Cooking Tips for Perfect Results:
- For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking.
- Don't overcrowd the roasting pan. Ensure there's enough space for air to circulate around the chicken and vegetables for even cooking.
- If you prefer a richer flavor, you can add a tablespoon of chicken broth or white wine to the bottom of the roasting pan during cooking.
- Feel free to add other root vegetables like parsnips or sweet potatoes to this recipe.
Variations:
- Herb Variations: Experiment with different herbs and spices. Sage, oregano, or a blend of Italian herbs would all be delicious additions.
- Citrus Twist: Add a squeeze of lemon or orange juice to the vegetables for a brighter flavor.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-40g Fat: 20-25g Carbohydrates: 30-40g
This simple roasted chicken with root vegetables recipe is a fantastic example of delicious, healthy, and easy food recipes. It's a great meal for a weeknight dinner or a special occasion. Enjoy!