Herb-Roasted Chicken with Root Vegetables
Herb-Roasted Chicken with Root Vegetables
Ingredients
- 1 whole chicken 3-4 lbs, cut into pieces, skin removed
- 3 carrots cut into chunks
- 3 parsnips cut into chunks
- 2 sweet potatoes cubed
- 1 red onion quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh thyme
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss vegetables with 2 tablespoons olive oil, salt, and pepper.
- Arrange on a large roasting pan.
- Combine remaining oil, herbs, garlic, lemon juice, and zest.
- Rub herb mixture over chicken pieces.
- Place chicken on top of vegetables.
- Roast for 45-60 minutes until chicken reaches 165°F internal temperature.
- Let rest 5 minutes before serving.
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