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Oven-Roasted Chicken and Root Vegetables

  • 6servings
  • 90minutes
  • 642calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (5 1/2 lb) roasting chicken , giblets reserved for another use

  2. 1/2 teaspoon(s) each salt , pepper and dried thyme

  3. 6 small red potatoes , halved

  4. 1/2 small rutabaga , peeled and cut in

  5. 1 1/2-in. chunks

  6. 1 medium red onion , cut in

  7. 12 wedges

  8. 2 large carrots, cut in 2-in. lengths , thicker parts halved lengthwise

  9. 3 small parsnips, peeled and cut in 2-in. lengths , thicker parts halved lengthwise

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. You'll need a large roasting pan lined with nonstick foil. Place chicken on foil and sprinkle with half the salt, pepper and thyme.

  2. Roast chicken 25 minutes. Add vegetables to pan (if there's not enough room in pan, place on a nonstick foil-- lined rimmed baking sheet). Sprinkle with remaining salt, pepper and thyme, and toss to coat with drippings.

  3. Roast 35 to 45 minutes longer, tossing vegetables once or twice, until vegetables are tender and a meat thermometer inserted in the thickest part of the thigh, not touching bone, registers 170°F.

  4. Remove chicken to cutting board; let rest 5 minutes before carving. Arrange on platter with vegetables.

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