Easy Roasted Chicken & Root Vegetables Recipe for Holidays

Name: Easy Roasted Chicken & Root Vegetables Recipe for Holidays
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 unit Whole Chicken (Approx. 1.5-2 kg (3-4 lbs)); 2 medium Sweet Potatoes (Peeled and cut into large chunks); 3 medium Carrots (Peeled and cut into large chunks); 4 medium Potatoes (Peeled and cut into large chunks); 1/4 cup Olive Oil; 1 teaspoon Garlic Powder; 1 teaspoon Paprika; 1/2 teaspoon Dried Thyme; 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black Pepper (Freshly ground); 1/2 unit Lemon (Halved, for stuffing); 2 sprigs Fresh Rosemary (For stuffing and garnish)

Prepare a stunning and delicious roasted chicken with root vegetables, perfect for any holiday feast. This recipe features a whole chicken seasoned with herbs and spices, roasted to golden perfection alongside sweet potatoes, carrots, and potatoes, creating a flavorful and heartwarming dish. Ideal for family gatherings and festive meals.

#Holiday

#Chicken

#Roasted

#Easy

#Family Meal

#Root Vegetables

Golden Roasted Chicken and Vegetables

Recipe Information

15m

Prep Time

1h 15m

Cook Time

1h 30m

Total Time

Servings

Easy

Mediterranean

Hebrew

Nutrition (per serving)

650

Calories

55g

Protein

40g

Carbs

30g

Fat

Perfectly Cooked Holiday Chicken

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Juicy Chicken with Caramelized Veggies

Instructions

0/6 completed

1
Preheat oven to 200°C (400°F). In a large bowl, combine olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to create a seasoning rub.
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5m
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Preheat oven to 200°C (400°F). In a large bowl, combine olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to create a seasoning rub.
5m
2
Pat the whole chicken dry with paper towels. Rub the seasoning mixture generously all over the chicken, including under the skin of the breast.
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5m
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Pat the whole chicken dry with paper towels. Rub the seasoning mixture generously all over the chicken, including under the skin of the breast.
5m

3
Stuff the cavity of the chicken with the lemon halves and fresh rosemary sprigs.
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2m
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Stuff the cavity of the chicken with the lemon halves and fresh rosemary sprigs.
2m
4
Arrange the cut sweet potatoes, carrots, and potatoes around the chicken in a large roasting pan. Drizzle the vegetables with a little extra olive oil and season with salt and pepper.
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5m
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Arrange the cut sweet potatoes, carrots, and potatoes around the chicken in a large roasting pan. Drizzle the vegetables with a little extra olive oil and season with salt and pepper.
5m
5
Roast in the preheated oven for 60-75 minutes, or until the chicken is golden brown and cooked through (internal temperature of 74°C/165°F in the thickest part of the thigh). The vegetables should be tender and slightly caramelized.
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1h 15m
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Roast in the preheated oven for 60-75 minutes, or until the chicken is golden brown and cooked through (internal temperature of 74°C/165°F in the thickest part of the thigh). The vegetables should be tender and slightly caramelized.
1h 15m
Baste the chicken and vegetables with pan juices every 20-30 minutes for extra flavor and moisture.

6
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
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15m
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Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
15m