Learn how to make juicy, flavorful, golden-skinned roasted chicken every time! Roasted on a bed of root vegetables, this recipe is a one-pan meal that’s perfect for chilly weather. An essential for any home cook.

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whole chicken garlic cloves sprigs thyme fresh parsley rutabagas turnips

Let's Make Roasted Chicken with Root Vegetables 

Prepare Chicken Remove the neck and giblets from the chicken cavity, if included. Remove any pinfeathers from the skin with a pair of kitchen tweezers.

Let the chicken stand at room temperature for 1-1/2 hours before roasting.

Prepare Vegetables Peel and trim the onion and cut into quarters (leave root end intact). Peel and cut rutabagas and turnips into 3/4-inch wedges.

Toss all of the vegetables with 4 garlic cloves, 3 sprigs of thyme, and 1/4 cup oil in a large roasting pan. Season with salt and pepper.

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