Garlic-Roasted Chicken and Root Vegetables


4 servings
6 tablespoons (¾ stick) unsalted butter, at room temperatureunsalted butter6
2 teaspoons chopped fresh rosemaryfresh rosemary2
2 teaspoons chopped fresh thymefresh thyme2
½ teaspoon fresh lemon juice (from ½ large lemon)lemon juice½
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
3 large cloves garlic, mincedgarlic3
One 6 ¼-pound chicken, rinsed and patted drychicken(s)1
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
5 sprigs fresh rosemaryfresh rosemary5
5 sprigs fresh thymefresh thyme5
1 lemon, quarteredlemon(s)1
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
1 teaspoon chopped fresh rosemaryfresh rosemary1
1 teaspoon chopped fresh thymefresh thyme1
1 teaspoon kosher salt, plus more for seasoningkosher salt1
½ teaspoon freshly ground black pepper, plus more for seasoningfreshly ground black pepper½
6 baby red potatoes, halvedbaby red potatoes6
4 medium carrots, peeled and halved lengthwisecarrots4
2 large parsnips, peeled and quartered lengthwiseparsnip2
2 large shallots (about 8 ounces), peeled and halvedshallots2
1 clove garlic, peeledgarlic1
½ cup low-salt chicken brothlow-sodium chicken broth½


Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.

Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.

Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.

Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.
This recipe has also appeared in:


Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
first name*  
last name*  
zip code