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Rosemary Roasted Christmas Chicken with Root vegetables

Rosemary Roasted Christmas Chicken with Root Vegetables

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, French, Mediterranean
Servings 6

Equipment

  • Roasting pan with a rack Allows the chicken to cook evenly and keeps it above the vegetables. If you don’t have a rack, simply nestle the chicken directly on top of the vegetables.
  • Meat Thermometer Essential for checking doneness. A perfectly roasted chicken hits 165°F in the thickest part of the thigh.
  • Mixing bowls For tossing vegetables and seasoning the chicken.
  • Sharp knife and cutting board To prep the vegetables and truss the chicken if desired.
  • Tongs or carving fork For turning and serving the roasted meat.

Ingredients
  

For the Chicken

  • 1 whole chicken about 4–5 lbs, giblets removed
  • 3 tablespoons olive oil or melted butter
  • 1 tablespoon fresh rosemary finely chopped (or 1½ teaspoons dried rosemary)
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 4 garlic cloves minced
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Salt 1½ teaspoons kosher salt
  • Freshly ground black pepper 1 teaspoon
  • 1 small onion quartered
  • ½ lemon halved
  • 2 sprigs fresh rosemary for stuffing inside the chicken

For the Root Vegetables

  • 3 large carrots peeled and cut into 2-inch pieces
  • 2 parsnips peeled and cut into thick sticks
  • 2 russet potatoes cubed
  • 1 sweet potato peeled and cubed
  • 1 red onion quartered
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

Prep the Chicken

  1. Start by patting the chicken dry with paper towels. This step is crucial for getting that crispy, golden-brown skin. In a small bowl, mix olive oil (or melted butter), chopped rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the chicken — under the skin if you can manage — and don’t forget the cavity.
  2. Stuff the cavity with the onion quarters, lemon halves, and rosemary sprigs. This adds moisture and infuses the meat with more aromatic flavor as it roasts.

Optional: Truss the chicken legs with kitchen twine to help it cook more evenly and maintain a neat shape.

    Prepare the Vegetables

    1. Toss the carrots, parsnips, potatoes, sweet potato, and red onion with olive oil, rosemary, salt, and pepper in a large mixing bowl. Spread them evenly in the bottom of your roasting pan or dish.

    Roast

    1. Place the seasoned chicken breast-side up on a rack set over the vegetables (or directly on top of them if you’re skipping the rack). Transfer the pan to a preheated 425°F (220°C) oven.
    2. Roast for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F at the thickest part of the thigh. About halfway through, you can toss the vegetables and baste the chicken with the pan drippings for extra flavor and color.
    3. If the chicken is browning too quickly, loosely tent it with foil during the last 30 minutes.

    Rest and Serve

    1. Once done, remove the chicken from the oven and let it rest for at least 10–15 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
    2. Transfer the vegetables to a serving platter, slice the chicken, and lay it over or beside the vegetables. Spoon some of the flavorful drippings over the top for extra richness.