Whole roast chicken with root vegetables
A classic and flavourful oven dish with juicy chicken, lemon, parsley and tender root vegetables. Perfect for a dinner that is simple, warming and full of flavour.
Whole roast chicken with root vegetables is one of those dishes that never really goes out of style. The golden chicken, tender vegetables and aroma of lemon, garlic and thyme make it the kind of dinner that feels both homely and a little extra delicious.
It is also a dish that is perfect for both weekdays and weekends, because preparation is simple and the oven does most of the work. As the chicken roasts with potatoes, parsnips and carrots, the flavours come together in one warm and inviting dish that is easy to serve straight from the pan.
For this dish, a 26 cm sauté pan is an obvious choice, as it has plenty of room for both chicken and root vegetables and is also suitable for oven use. When it is time to take the dish out and serve it, an oven glove is handy to have nearby, and a slotted turner makes it easy to lift out the chicken and vegetables without breaking them up.
Recipe for whole roast chicken with root vegetables
Serves: 4
Preparation: 25 min.
Cooking: 60 min.
Ingredients
- 1 whole chicken (approx. 1600 g)
- 2 tbsp. salt
- 1 bunch parsley
- 2 lemons
- 2 garlic bulbs
- 500 g potatoes
- 500 g parsnips
- 500 g carrots
- ½ dl olive oil
- ½ tbsp. salt
- 1 pot thyme
Method
- Preheat the oven to 190 degrees.
- Roughly chop half the parsley and rub the chicken inside and out with salt and the chopped parsley.
- Slice the lemons and fill the chicken with lemon slices and the remaining parsley.
- Halve the garlic bulbs.
- Cut the potatoes into bite-sized pieces and place them in a large pan with the garlic.
- Place the chicken on top and roast in the oven for approx. 25 minutes.
- Cut the parsnips and carrots into sticks and toss them with olive oil, thyme and salt.
- Arrange the root vegetables around the chicken in the pan and continue cooking for approx. 35 minutes, until the chicken is cooked through and the juices by the leg run clear when pierced with a fork.
- Ideally, let the chicken rest for a couple of minutes before serving.
Tip for extra juicy chicken
Ideally, let the chicken rest for a couple of minutes after taking it out of the oven before carving it. This helps the meat retain its juices and makes the result more tender.
If you want extra golden skin, you can turn up the heat a little for the last few minutes of cooking – just keep a close eye on it.
Serving
Serve the chicken straight from the pan while it is still warm and juicy. The roasted root vegetables go perfectly with it and absorb the flavours of the chicken, lemon and herbs during cooking.
To make the dish a little more inviting, you can top it with a little fresh thyme or extra parsley just before serving. This adds more colour and makes it look better on the table.
It is a dish that shows how much you can achieve with a few good ingredients and simple preparation. Whole roast chicken with root vegetables is therefore an obvious choice when you want to make something classic, tasty and easy to gather around the table for.
