How To Make Roast Chicken with Garlic & Rosemary Root Veg
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 4 medium-sized carrots, peeled and chopped
- 4 medium-sized parsnips, peeled and chopped
- 4 medium-sized potatoes, peeled and chopped
- 1 large onion, sliced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C).
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Season the chicken generously with salt and pepper, both inside and out.
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Place the minced garlic and rosemary sprigs inside the chicken cavity.
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In a large roasting pan, toss the chopped carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper.
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Arrange the vegetables evenly in the roasting pan, creating a bed for the chicken to sit on.
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Place the seasoned chicken on top of the vegetables.
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Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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Remove the chicken from the oven and let it rest for about 10 minutes before carving.
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Serve the roast chicken with the garlic and rosemary root vegetables.
Nutrition
- Calories : 400kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 100mg
- Sodium : 320mg
- Total Carbohydrates : 35g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 30g
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