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Classic Sunday Roast Chicken with Root Vegetables

A perfectly roasted whole chicken with crispy skin, surrounded by roasted carrots and red onions, ideal for Sunday dinner ideas.
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A comforting and easy Sunday dinner featuring a perfectly roasted chicken and tender root vegetables, ideal for a family meal.

Ingredients

Scale
  • 1 (4-5 pound) whole chicken
  • 2 pounds mixed root vegetables (carrots, potatoes, parsnips), peeled and chopped
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper.
  3. Place the chopped root vegetables, onion, and garlic in a large roasting pan. Drizzle with 1 tablespoon of olive oil and toss to coat.
  4. Place the seasoned chicken on top of the vegetables in the roasting pan. Drizzle the chicken with the remaining 1 tablespoon of olive oil. Sprinkle with rosemary and thyme.
  5. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is golden brown and the juices run clear when pierced with a fork. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).
  6. Let the chicken rest for 10-15 minutes before carving. Serve with the roasted vegetables.

Notes

  • For crispier skin, you can rub a little butter under the chicken skin before roasting.
  • You can prepare the vegetables and place them in the roasting pan ahead of time.
  • This dish pairs well with a simple gravy made from the pan drippings.

Nutrition

Find it online: https://devourdish.com/sunday-dinner-ideas/