Description
Roasted Chicken with Root Veggies is a simple, healthy, flavorful dish that only requires one pan. It’s simple enough for a weeknight meal and special enough for entertaining.
Ingredients
Units
Scale
- 1 yellow onion, sliced
- 4 to 5 carrots, sliced
- 2 to 3 parsnips, peeled and sliced
- 1 large turnip, peeled and cut into 1 inch chunks
- 1.5 pounds new potatoes, cut into quarters (I used red potatoes, but use any color you prefer)
- 6 to 8 cloves garlic, skin removed, but left whole
- 3 tablespoons grapeseed oil
- salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried, ground sage
- 5 pounds chicken drumsticks and thighs
- 1 tablespoon butter, melted
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Add all of the chopped veggies to a 9 x 13 baking dish. Add the oregano, thyme, sage, salt and pepper, and grapeseed oil. Toss the veggies to coat them in the oil and spices.
- Cook the veggies (without the chicken) for 15 minutes. Toss the veggies and place the chicken pieces on top.Pat the skin of the chicken dry with a paper towel, brush the chicken with the melted butter and sprinkle with salt and pepper. Place the pan back into the oven and cook for 45 to 50 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Be sure to keep an eye on the chicken during the last 20 minutes of cook time. If the skin on the chicken starts to brown too much cover the pan with tin foil.
- Also, if your chicken doesn’t brown enough, because you are using a gas oven with the heat source on the bottom (like mine is), then place the pan under the broiler for 3 to 5 minutes to help the skin to crisp up. Keep a close eye on the chicken; it can burn easily.
- Allow the dish to rest for 10 minutes before serving.
