Elevate your holiday celebrations with our Holiday Roast Chicken with Root Vegetables, a show-stopping dish that will impress your guests and fill your home with delicious aromas. This festive recipe features succulent roast chicken seasoned with fragrant herbs and accompanied by hearty root vegetables, creating a mouthwatering centerpiece for your holiday table. With its simple preparation and impressive presentation, our Holiday Roast Chicken with Root Vegetables is sure to become a cherished tradition for years to come.
Our Holiday Roast Chicken with Root Vegetables offers a symphony of flavors that celebrate the warmth and abundance of the season. Each bite of tender roast chicken is infused with the savory goodness of garlic, rosemary, and thyme, while the root vegetables provide a deliciously earthy sweetness. The chicken drippings mingle with the vegetables as they roast, creating a rich and flavorful sauce that enhances every bite. Whether served with classic holiday sides or enjoyed on its own, this roast chicken is a true taste of the season.
Indulge in the festive flavors of our Holiday Roast Chicken with Root Vegetables, knowing that you’re treating yourself to a balanced and nourishing meal. Chicken is a lean source of protein, while root vegetables offer a variety of vitamins, minerals, and dietary fiber. Opt for organic or pasture-raised chicken for the best flavor and nutritional value. With its combination of taste and nutrition, this roast chicken is a wholesome and satisfying choice for your holiday feast.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 2-3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 onion, cut into wedges
- Optional: additional herbs for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken on a roasting rack set inside a roasting pan.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a seasoning paste.
- Rub the seasoning paste all over the chicken, making sure to coat it evenly.
- Arrange the chopped carrots, parsnips, potatoes, and onion around the chicken in the roasting pan.
- Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Roast the chicken and vegetables in the preheated oven for about 1 to 1.5 hours, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C) and the vegetables are tender and caramelized.
- If the chicken or vegetables start to brown too quickly, cover them loosely with aluminum foil.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
- Transfer the roasted vegetables to a serving platter and garnish with additional fresh herbs if desired.
- Carve the roast chicken and arrange the slices on the platter alongside the vegetables.
- Serve our Holiday Roast Chicken with Root Vegetables hot, accompanied by your favorite holiday sides and sauces.
Prep Time, Cook Time, Number of Portions, Calories: Enjoy the festive spirit with our Holiday Roast Chicken with Root Vegetables, requiring approximately 20 minutes of prep time and 1 to 1.5 hours of cooking time. This recipe yields about 4-6 servings, making it perfect for sharing with family and friends during holiday gatherings. Each serving contains approximately 300-400 calories, depending on the portion size and choice of ingredients, offering a satisfying and hearty meal that’s sure to delight everyone at the table.
Potential Upgrades and Substitutes: Customize our Holiday Roast Chicken with Root Vegetables to suit your personal preferences or dietary restrictions. Experiment with different herbs and spices, such as sage, thyme, or parsley, to create your own signature seasoning blend. You can also add other seasonal vegetables like Brussels sprouts, butternut squash, or parsnips for added variety and color. For a vegetarian option, you can roast a whole cauliflower or a selection of hearty mushrooms alongside the vegetables. The versatility of this recipe allows you to tailor it to your taste and dietary needs.
Serving Options: Serve our Holiday Roast Chicken with Root Vegetables with classic holiday sides such as mashed potatoes, cranberry sauce, and green bean casserole for a traditional feast. You can also pair it with a hearty salad or roasted Brussels sprouts for a lighter option. Don’t forget to serve plenty of gravy and crusty bread to soak up the delicious pan juices. Leftover roast chicken can be stored in the refrigerator for up to 3 days and used in sandwiches, salads, or soups for easy and delicious meals throughout the holiday season.
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2-3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 onion, cut into wedges
- Optional: additional herbs for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken on a roasting rack set inside a roasting pan.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a seasoning paste.
- Rub the seasoning paste all over the chicken, making sure to coat it evenly.
- Arrange the chopped carrots, parsnips, potatoes, and onion around the chicken in the roasting pan.
- Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Roast the chicken and vegetables in the preheated oven for about 1 to 1.5 hours, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C) and the vegetables are tender and caramelized.
- If the chicken or vegetables start to brown too quickly, cover them loosely with aluminum foil.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
- Transfer the roasted vegetables to a serving platter and garnish with additional fresh herbs if desired.
- Carve the roast chicken and arrange the slices on the platter alongside the vegetables.
- Serve our Holiday Roast Chicken with Root Vegetables hot, accompanied by your favorite holiday sides and sauces.