Herb-Roasted Chicken with Root Vegetables, this roast a chicken recipe produces an incomparably moist bird, simple enough to make on a weeknight, but elegant enough to serve to guests.

Herb-Roasted Chicken with Root Vegetables: How to make

Preheat the oven to 450°F. Mix the garlic, rosemary, lemon zest, and half of the olive oil.

Working on the chicken, gently separate the skin from the flesh at the bottom of the breast then spoon in half of the rosemary mixture.

Use your hands to spread it around as thoroughly as possible in fact.

Spread the remaining half over the top of the chicken and then season with plenty of salt and pepper.

Mix the potato, onions, carrots, remaining olive oil, and a good pinch of salt and pepper.

Arrange the vegetables in the bottom of a roasting pan then place the chicken on top, breast side up.

Roast for 20 to 30 minutes, until the skin is lightly browned.

Reduce the oven temperature to 350°F and roast for another 30 minutes or so.

The chicken is done when the juices between the breast and the leg run clear and an instant-read thermometer inserted deep into the thigh reads 155°F.

Remove from the oven and allow to rest for 10 minutes before carving.

Instructions

Wash the chicken then pat dry. Season well inside and out with the salt and pepper.

In a small bowl, combine the garlic, thyme, sage, parsley, and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior.

Place the parsley stems into the cavity of the chicken, then squeeze each lemon quarter into the chicken and place the rind in as well.

Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan and put it into the oven.

Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.

For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper.

Drizzle with the olive oil and place in a roasting pan or on a sheet pan.

Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

Ingredients

Herb Roasted Chicken:

• 1 (3 1/2 to 4-pound) whole chicken
• 1 1/2 tablespoons salt
• 2 teaspoons black pepper
• 1 tablespoon minced garlic
• 1 tablespoon chopped thyme leaves
• 1/2 tablespoon chopped sage leaves
• 2 tablespoons chopped parsley leaves (reserve the parsley stems)
• 1/2 cup olive oil
• 1 lemon, quartered
• 2 bay leaves

Baby Root Vegetables:

• 1/4 pound baby turnips, peeled and stem ends trimmed and 1/4 pound baby red carrots, peeled and stem ends trimmed
• 1/4 pound orange carrots, peeled and stem ends trimmed
• 1 1/2 teaspoons salt
• 1/4 pound baby beets, peeled and stem ends trimmed
• 1/4 pound fingerling potatoes, halved
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 pound baby golden beets, peeled and stem ends trimmed