Name: Poulet Rôti with Root Vegetables
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 pcs whole chicken (about 3-4 lbs); 1.5 lb potatoes (Yukon Gold or similar, cut into 1-inch chunks); 1 lb carrots (peeled and cut into 1-inch chunks); 0.5 lb parsnips (peeled and cut into 1-inch chunks); 1 pcs onion (large, quartered); 3 tsp fresh rosemary (chopped); 2 tsp fresh thyme (chopped); 4 pcs garlic (cloves, minced); 3 tbsp olive oil; 2 tbsp butter (melted); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 cup chicken broth

A golden-brown roasted chicken rests invitingly on a bed of caramelized root vegetables, bathed in warm, ambient light for a comforting, rustic feel.

Prep: 25 min • Cook: 100 min. A rustic and flavorful one-pan meal featuring a perfectly roasted chicken surrounded by tender, caramelized root vegetables like carrots, potatoes, and parsnips, all seasoned with classic French herbs, creating a comforting and wholesome dish for any occasion.

Preparation time: 25 min
Cooking time: 1 hr 40 min
Total time: 2 hrs 5 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
2In a small bowl, combine melted butter, chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
3In a large roasting pan, toss the chopped potatoes, carrots, parsnips, and quartered onion with olive oil, a pinch of salt, and pepper until well coated.

Roasting

1Place the seasoned chicken in the center of the roasting pan, nestled among the root vegetables. Pour the chicken broth into the bottom of the pan.
2Roast for 1 hour and 40 minutes to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the vegetables are tender and caramelized. Baste the chicken occasionally with pan juices.
3If the chicken skin is browning too quickly, loosely tent it with foil. Stir the vegetables halfway through cooking to ensure even roasting.

Serving

1Once cooked, remove the chicken from the oven, transfer it to a cutting board, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
2Serve the carved chicken alongside the roasted root vegetables, drizzling with any pan juices.

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
2In a small bowl, combine melted butter, chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
3In a large roasting pan, toss the chopped potatoes, carrots, parsnips, and quartered onion with olive oil, a pinch of salt, and pepper until well coated.

Roasting

1Place the seasoned chicken in the center of the roasting pan, nestled among the root vegetables. Pour the chicken broth into the bottom of the pan.
2Roast for 1 hour and 40 minutes to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the vegetables are tender and caramelized. Baste the chicken occasionally with pan juices.
3If the chicken skin is browning too quickly, loosely tent it with foil. Stir the vegetables halfway through cooking to ensure even roasting.

Serving

1Once cooked, remove the chicken from the oven, transfer it to a cutting board, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
2Serve the carved chicken alongside the roasted root vegetables, drizzling with any pan juices.

Nutrition Information

Calories: 750 kcal
Protein: 55 g
Fat: 35 g
Carbs: 50 g

Nutrient	Per serving
Calories	750 kcal
Protein	55 g
Fat	35 g
Carbs	50 g

Tips

Ensure the chicken is thoroughly patted dry for crispy skin; moisture is the enemy of crispness.
Use a meat thermometer to guarantee the chicken is cooked through and juicy, preventing overcooking.
Resting the chicken before carving is crucial for juicy meat; don't skip this step!