Juicy Roast Chicken with Root Vegetables: Easy and Delicious

Name: Juicy Roast Chicken with Root Vegetables: Easy and Delicious
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Ingredients: 12 ounces red potatoes (unpeeled, cut into 1-inch pieces); 12 ounces Brussels sprouts (trimmed and halved); 8 shallots (peeled and halved); 4 medium carrots (peeled and cut into 2-inch pieces); 1/4 cup extra virgin olive oil (or vegetable oil); 6 cloves garlic (peeled and minced); 4 teaspoons fresh thyme leaves (or a handful of fresh thyme sprigs); 3 tablespoons fresh rosemary leaves (split); 3 1/2 pounds bone-in, skin-on chicken pieces (breasts, drumsticks, thighs); Salt (to taste); Pepper (to taste); Chile lime seasoning blend (optional)

Jump to Recipe

Roast chicken is a classic dish that evokes warmth and comfort. This juicy roast chicken with root vegetables is not only simple to make but also filled with vibrant flavors and textures. It’s perfect for family dinners, meal prep, or when you want to indulge in something special without extra effort.

Table of Contents

Roast chicken with colorful root vegetables for a delightful meal.

Roast Chicken with Root Vegetables Recipe Overview

Ingredients for Roast Chicken

12 ounces red potatoes, unpeeled, cut into 1-inch pieces
12 ounces Brussels sprouts, trimmed and halved
8 shallots, peeled and halved
4 medium carrots, peeled and cut into 2-inch pieces (thick ends halved lengthwise)
1/4 cup extra virgin olive oil or vegetable oil
6 cloves garlic, peeled and minced
4 teaspoons fresh thyme leaves or a handful of fresh thyme sprigs
3 tablespoons fresh rosemary leaves, split
3 1/2 pounds bone-in, skin-on chicken pieces (breasts, drumsticks, thighs)
Salt and pepper to taste
Chile lime seasoning blend (optional)

Instructions for Preparing Roast Chicken

Begin by combining the potatoes, Brussels sprouts, shallots, and carrots in a 1-gallon zip-top bag. Add 2 tablespoons of oil, minced garlic, 2 teaspoons of thyme, and 1 teaspoon of rosemary. Seal the bag, press out the air, and massage it gently to coat the vegetables evenly.

In another 1-gallon zip-top bag, place the chicken pieces along with the remaining oil, thyme, rosemary, additional garlic if you wish, salt, and pepper. Seal the bag and toss it to coat everything well.

Marination Tips for Optimal Flavor

How to Prepare Vegetables

Preparing the vegetables is a breeze with this method. Their natural flavors blend beautifully during marination, enhancing the overall dish. You can marinate the vegetables overnight for richer flavor.

How to Marinate Chicken

Marinating the chicken is essential for juicy results. Refrigerate both bags for at least 1 hour or up to 24 hours. Flip them occasionally to ensure even marination.

Cooking Instructions for Roast Chicken

Preheating the Oven

Preheat your oven to 475°F, adjusting the oven rack to the upper-middle position. This high temperature is key to achieving crispy skin and perfectly cooked chicken.

Arranging Ingredients on the Baking Sheet

Spread the marinated vegetables in a single layer on a lined, rimmed baking sheet, discarding any excess liquid. Arrange the Brussels sprouts in the center, surrounded by the potatoes and carrots. Place the chicken skin side up on top of the vegetables, with the breast pieces in the center and leg/thigh pieces around the edges. A dash of salt and pepper, plus optional chile lime seasoning, adds an extra flavor kick.

Baking Time and Temperature

Bake the chicken until the breasts reach 160°F and the drumsticks/thighs hit 175°F. This typically takes about 40 to 45 minutes, so be sure to rotate the sheet halfway through for even cooking. Once done, transfer the chicken to a serving platter and tent it with aluminum foil. Let it rest for 5 to 10 minutes before serving. Optionally, return the vegetables to the oven to brown lightly for an extra 5 to 10 minutes, tossing them with the chicken juices for maximum flavor.

Serving Suggestions for Roast Chicken

Serve your roast chicken alongside the beautifully roasted root vegetables for a complete meal. This dish pairs wonderfully with a fresh green salad or some crusty bread for soaking up those delicious juices.

Storage Tips for Leftovers

If you have leftovers, store the marinated chicken and vegetables in the refrigerator for up to 24 hours. They make for a quick and hearty meal the next day, ensuring you never waste a bite!

FAQs

What is the best way to season a roast chicken?

The best way to season a roast chicken is to use a combination of fresh herbs like thyme and rosemary, alongside salt and pepper. You can also add garlic and a seasoning blend for extra flavor.

How long should I roast a chicken per pound?

Roast chicken should take about 20 minutes per pound at 475°F. Always check the internal temperature to ensure safety.

What are some side dishes that pair well with roast chicken?

Some great side dishes include roasted vegetables, mashed potatoes, or a fresh green salad. Bread is also a lovely addition for soaking up juices.

How do I ensure my roast chicken stays juicy?

To keep your roast chicken juicy, marinate it before cooking and avoid overcooking. Use a meat thermometer to check for doneness.

Can I roast a chicken in an air fryer?

Yes! You can roast a chicken in an air fryer. Adjust the cooking time and temperature based on your air fryer’s instructions for best results.

Conclusion

This juicy roast chicken with root vegetables is a delightful dish to enjoy any day of the week. It’s healthy, hearty, and sure to please everyone at the dinner table. For more inspiration, check out our delicious ideas on Pinterest at Artemis Recipes. Happy cooking!