Roasted Chicken and Root Vegetables

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Roasted Chicken and Root Vegetables

Comments
Prep/Cook
PREP TIME: 20min COOK TIME: 2hrs
Serves
Serves 6

  • 430
    Calories
  • 20g
    Protein
  • 490mg
    Sodium
  • 6g
    Sat. Fat
  • 4g
    Sugar

Ingredients Ingredients

Ingredients

1/2 cupolive oil

1 tbsp.fresh parsley, finely chopped

1 tbsp.fresh rosemary, finely chopped

1 tbsp.fresh thyme, finely chopped

1 lemon, zested and juiced

1 tsp.salt

1/2 tsp.black pepper

1/2 poundfingerling potatoes, halved

1/4 poundcarrots, peeled and halved lengthwise

1/4 poundbeets (red or golden)

2 large shallots, peeled and halved

6 clovesgarlic, peeled

1/2 cupchicken broth


Step 1

Step 1

Brush

Preheat the oven to 425°F. In a small bowl, combine the olive oil, parsley, rosemary, thyme, lemon zest and juice. Brush 2 tablespoons of the herb oil over the skin of the chicken. Rub 2 tablespoons of the herb oil inside the cavity. Season chicken, inside and out, with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the lemon halves inside the cavity. Tuck the wings under the chicken and tie the legs together with kitchen twine. Place the chicken on a rack in a large roasting pan.

Step 1
Step 2

Step 2

Step 2

Toss

In a large bowl, combine the potatoes, carrots, beets, shallots and garlic cloves. Toss with remaining herb oil mixture. Season the vegetables with remaining salt and pepper. Arrange the vegetables around the chicken in a single layer and then add the broth to the roasting pan.

Step 3

Step 3

Roast

Roast for 15 minutes, and then reduce the heat to 350°F. Baste the chicken with the pan juices every 20 minutes. Roast until the chicken juices run clear, the legs move easily when wiggled and a meat thermometer inserted into the thickest part of a thigh registers 170°F. This will take about 1¼ to 2 hours for a 3- to 4-pound broiler or 2½ to 3 hours for a 5- to 7-pound roaster. Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving.

Step 3
Step 4

Step 4

Step 4

Serve

Transfer the chicken to a serving platter. Arrange the vegetables around the chicken. Serve the chicken with the pan juices.

Ta Da

Roasted Chicken and Root Vegetables

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Rated 5/5 based on 13 customer reviews
Full of great roasted-in flavor, this chicken and root vegetables recipe brings nutrition - and smiles - to your dinner table. Serves 6 https://www.perdue.com/recipeimages/roasted-chicken-thumb.jpg https://www.perdue.com/recipeimages/roasted-chicken-thumb.jpg

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