Roast Chicken with Root Vegetables

Ingredients

• 1 each whole chicken
• 4 medium carrots
• 3 medium parsnips
• 4 medium potatoes
• 2 tablespoons fresh rosemary
• 6 cloves garlic
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 each lemon

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare the vegetables: Peel and cut the carrots, parsnips, and potatoes into 1-inch pieces.

3. 3

   In a large bowl, combine the chopped carrots, parsnips, and potatoes. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly.

4. 4

   Place the vegetables in a large roasting pan, spreading them out evenly.

5. 5

   Prepare the chicken: Pat the whole chicken dry with paper towels. Rub the remaining 2 tablespoons of olive oil all over the chicken.

6. 6

   Season the chicken inside and out with salt and black pepper. Stuff the cavity with the garlic cloves (crushed) and lemon (halved).

7. 7

   Place the chicken on top of the vegetables in the roasting pan. Sprinkle the fresh rosemary over the chicken.

8. 8

   Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced.

9. 9

   Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

10. 10

    Serve the carved chicken alongside the roasted root vegetables.