Name: Herb Roasted Chicken and Root Veggies
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 10 h 10 min
Yield: 8
Cuisine: US
Ingredients: 1 (4 to 6 pound) whole chicken; Salt and ground black pepper to taste; 1 tablespoon unsalted butter, melted; 1 pinch saffron threads; 1 medium lemon, sliced; 1 clove garlic, halved; 4 large carrots, cut into 2-inch pieces; 1 large fennel bulb, cut into thin wedges; 1 large red onion, cut into 1/2-inch slices

Whole

Roasted Chicken with Root Vegetables

Sep 1, 2025
by Adriel Grant
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

30 mins
COOK TIME

1 hrs 25 mins
TOTAL TIME

10 hrs 10 mins
SERVING

8 People
VIEWS

0

Embark on a culinary journey with this Roasted Chicken and Root Vegetables recipe, an easy-to-follow guide to crafting a flavorful and succulent chicken, perfectly complemented by a medley of sweet, caramelized root vegetables. This dish brings simple elegance to your table, ideal for a comforting family dinner or an impressive centerpiece for a special occasion.

Ingridients

Adjust Servings

1 (4 to 6 pound) whole chicken

Salt and ground black pepper to taste

1 tablespoon unsalted butter, melted

1 pinch saffron threads

1 medium lemon, sliced

1 clove garlic, halved

4 large carrots, cut into 2-inch pieces

1 large fennel bulb, cut into thin wedges

1 large red onion, cut into 1/2-inch slices

Nutrition

Carbohydrate

11 g
Cholesterol

124 mg
Fiber

4 g
Protein

41 g
Saturated Fat

4 g
Sodium

176 mg
Sugar

3 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Chicken: Wash the chicken and pat it thoroughly dry with paper towels. Using a toothpick or fork, prick the chicken skin all over about 40 times to help render the fat. Season generously with salt, both inside and out. Place in the refrigerator to chill for at least 8 hours. (8 hours)

02

Step

Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)

03

Step

Flavor Infusion: In a small bowl, combine the melted butter and saffron threads. Brush this mixture generously over the entire chicken, then season with salt and pepper. Stuff the cavity with lemon slices and halved garlic clove. Tie the chicken legs together with kitchen twine and tuck the wing tips underneath the body. (10 minutes)

04

Step

Prepare the Vegetables: Lay the carrots, fennel wedges, and red onion slices at the bottom of a roasting pan. Place the seasoned chicken on top of the vegetables. (5 minutes)

05

Step

Roast: Roast in the preheated oven for 1 hour and 15 minutes. After this initial roasting time, spoon the juices from the chicken over the vegetables, basting them thoroughly. Sprinkle the vegetables with additional salt and pepper. Continue to roast until the chicken is no longer pink at the bone and the juices run clear when pierced with a fork, approximately 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). (1 hour 25 minutes)

06

Step

Rest: Remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 to 30 minutes before carving and serving, allowing the juices to redistribute throughout the meat. (30 minutes)

For extra crispy skin, ensure the chicken is very dry before roasting. Patting it down with paper towels is crucial.
Adjust the amount of salt according to your preference, but don't be shy – proper seasoning is key to a flavorful bird.
Feel free to add other root vegetables like parsnips, potatoes, or sweet potatoes to the roasting pan.
Basting the chicken ensures a moist and flavorful bird. Do it every 20 minutes.
Resting the chicken is a critical step. Don't skip it!
Serve with a simple pan sauce made from the roasting juices, or alongside a fresh herb salad for a complete meal.

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Adriel Grant

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.