Roasted Whole Chicken With Root Vegetables.
Roasted whole chicken with root vegetables is cooked perfectly in a delicious sage butter, on top of parsnips, onions, and turnips. This fall-off-the-bone roasted chicken is perfect for a comforting Sunday dinner, or a cozy night in. Your family will quickly fall in love with this classic recipe.
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How Do You Make Roasted Chicken?
To make a roasted chicken you’ll want to purchase a good quality, fresh chicken. I prefer to buy small, organic, free-range chickens because they are the healthiest chickens and the most flavorful. I love adding whichever root vegetables I come across at the farmer’s market.
Watch How To Make This Recipe Here:
How to prepare a whole chicken for roasting
Start by rinsing the chicken under running water, remove the giblets and discard or save if using to make homemade stock or gravy. Pat the chicken dry with paper towels to ensure a nice crispy skin.
What To Do With Giblets
The giblets can be used to make giblet gravy. The parts (except the liver, which becomes bitter if boiled) can be simmered with vegetables and aromatics to make a delicious homemade stock.
How To Roast a Chicken On a Sheet Pan
I like to use a sheet pan or 9 x 13 to roast my chicken and root vegetables as it makes the whole meal extremely simple and easy to make.
Line the baking sheet with unbleached parchment paper to ensure nothing sticks, and to make clean-up a breeze.
I place the chicken breast side up in the middle of the sheet pan so that there is room for the vegetables to roast in the drippings of the chicken.
What To Do With Pan Drippings
Pan drippings are delicious and full of flavor, so don’t waste it. I love saving any drippings in the pan to drizzle over the top of sliced-up chicken or skimming off the pan to add to the cooking liquid for rice. It makes the perfect chicken “boullion”.
Roasted Whole Chicken with Root Vegetables Ingredients:
- Organic Whole Chicken
- Turnips
- Parsnips
- Yellow Onion
- Fresh Sage
- Garlic
- Butter
- Olive Oil
- Garlic Powder
- Onion Powder
- Paprika
- Sea Salt + Pepper
Best Tools For Making A Roasted Chicken:
- Sheet Pan
- Unbleached Parchment Paper
- Foil to tent the chicken (sometimes I place a piece of parchment paper over the chicken with a baking dish on top instead of foil. )
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How To Make Roasted Whole Chicken with Root Vegetables
Season the Whole Chicken
Drizzle the oil and press the seasoning into the chicken and under the skin. Season the whole bird evenly Next, place the sage leaves on top of, and around the chicken. Place pads of butter on top and tint with a lid or foil.
Try Using Cultured Butter
Cultured butter has a higher smoke-point, which means you can roast with it. Trying making your own homemade cultured butter using only 3 ingredients!
How To Make Homemade Cultured Butter: https://healthyelizabeth.com/81846/how-to-make-homemade-cultured-butter/
Roast the chicken
Preheat the oven to 375 degrees F and roast the chicken for 1 hour.
After one hour, remove the chicken from the oven and turn the oven up to 400 degrees. Remove the foil, add the root vegetables, tossing them in the chicken drippings.
Place the chicken and root vegetables back in the oven, uncovered, and bake for 20-30 minutes until the chicken is fully cooked and the vegetables are tender.
Baste the chicken with the drippings
I like to baste the chicken 1-3 times while it is cooking to ensure the sage butter is infusing the chicken with its delicious flavor. It also helps to crisp the skin evenly and gives you that glorious deep, golden color.
Other root vegetable options:
- Sweet Potatoes
- Potatoes
- Carrots
- Beets
- Shallots
- Radishes
- Fennel
Checking the temperature of a baked chicken
You can use an instant-read thermometer placed in the thickest part of the chicken’s thigh. It is done when it reads 165 degrees F. Next, allow the chicken to cool for at least 10 minutes before slicing into chicken…or pulling it apart (because it will be fall-apart tender at this point).
How To Carve A Whole Chicken
https://www.bonappetit.com/video/watch/how-to-carve-a-roast-chicken
Storage and Meal Prep Tips
Roasted chicken is one of my absolute favorite things to keep prepped in the fridge. It really makes it feel like you have your own hot bar at home. The chicken is delicious alongside vegetables, atop a salad, or even in soup!
Store the chicken and root vegetables in an air-tight container in the fridge for up to 4 days.
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Roasted Whole Chicken With Root Vegetables
Equipment
- 1 sheet pan
- unbleached parchment paper for easy cleanup
- foil to tent sometimes i place a piece of parchment paper over the chicken with a baking dish on top instead of foil.
Ingredients
- 3-4 lb Organic Whole Chicken
- 3 large Turnips
- 5 Parsnips
- 1 Yellow Onion
- 2 sprigs Fresh Sage
- 4 Garlic Cloves crushed
- 2 tablespoons Butter
- 1/4 cup Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Paprika
- 1 1/2 teaspoons Sea Salt to taste
- 1 teaspoon Pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Remove chicken giblets and discard. Rinse chicken under running water and pat dry with paper towels.
- Drizzle the chicken with olive oil. Sprinkle on the garlic powder, onion powder, paprika, salt and pepper. Pat the seasonings into the chicken.
- Place several fresh sage leaves on the chicken and top it with two pads of butter. Cover with foil and bake on a sheet pan for 1 hour, basting once after 30 minutes.
- Chop the parsnips, turnips, and onions into large chunks and crush the garlic cloves.
- After one hour, remove the chicken from the oven and turn the oven up to 400 degrees. Remove the foil, add the root vegetables, tossing them in the chicken drippings.
- Place the chicken and root vegetables back in the oven, uncovered and bake for 20-30 minutes until the chicken is full cooked and the vegetables are tender.
- Baste the chicken and vegetables 1-2 times while they are cooking to ensure the sage butter is infusing the chicken and vegetables with its delicious flavor.
- You can use an instant-read thermometer placed in the thickest part of the chicken’s thigh. The chicken is done when the thermometer reads 165 degrees F. and the root vegetablesare tender.
