Whole Roasted Chicken with Winter Root Vegetables
3-4 pounds whole chicken, skin on, giblets removed
3 medium carrots, peeled, cut into bite-sized chunks
2 medium russet potatoes, cubed
1-2 pound butternut squash, peeled and cubed
2-3 parsnips, peeled, cut into bite-sized chunks
1 Tbsp olive oil
kosher salt and fresh ground black pepper
fresh thyme and rosemary
1. Preheat oven to 450 degrees F. Remove chicken from fridge and allow to come to room temperature. Be sure to remove giblets, if necessary.
2. Meanwhile, cut all your vegetables. Place in a large bowl and drizzle with olive oil. Season with salt, pepper, and herbs. Toss to combine. Set aside.
3. Rinse the chicken under running water. Place chicken in baking dish, roasting pan, or a shallow baking pan like photographed above. Use a clean paper towel to pat the chicken dry.
4. Generously salt and pepper the chicken- inside and outside. Season with chopped herbs. Tuck the wing tips under the body of the chicken. Place prepared vegetables around chicken.
5. Roast chicken and vegetables for 45-60 minutes. By this time the skin should be a nice golden brown. To check for doneness, remove pan from oven and use an instant-read thermometer to measure the temperature of the thighs. At 165 degrees, the chicken is safe to eat. However, I prefer to cook the tights to at least 175-180 degrees. If thigh is not at temperature, place pan back in the oven and cook for another 5-10 minutes. Then check temperature again.
6. Once done, remove chicken from roasting dish. Transfer to a cutting board or serving platter and allow to rest for a little bit before cutting into. Slice the chicken and serve with accompanying vegetables.
****The veggies I used were awesome: I opted to use sweet potatoes, red bliss potatoes, red onions, asparagus, golden beets and winter squash***