Classic Herbed Roast Chicken for Four

Name: Classic Herbed Roast Chicken for Four
Cuisine: European
Ingredients: 1 whole chicken (about 4-5 lbs, perfect for four servings); 4 large carrots, peeled and cut into chunks; 4 parsnips, peeled and cut into chunks; 4 medium potatoes, peeled and cut into chunks; 4 tablespoons butter, divided; 4 garlic cloves, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; Salt and pepper, to taste

8 steps

Imagine a cosy, homemade feast: a golden-brown roast chicken, infused with the aromatic charms of rosemary and thyme, takes centre stage. Surrounding it, a vibrant medley of roasted carrots, parsnips, and potatoes adds a splash of colour and a bounty of flavours. Each bite is a comforting hug of herby, earthy goodness, designed to satisfy and impress. This dish isn’t just a meal; it’s a culinary masterpiece that freezes well, ensuring that the deliciousness can be relived and enjoyed anytime, with minimal fuss. Perfect for a make-ahead dinner that promises to warm the soul and delight the senses!

Updated at: Thu, 28 Mar 2024 16:04:01 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories949.9 kcal (47%)

Total Fat56.7 g (81%)

Carbs50.3 g (19%)

Sugars7.8 g (9%)

Protein60.9 g (122%)

Sodium468.5 mg (23%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1whole chicken

perfect for four servings

4carrots

large, peeled and cut into chunks

4parsnips

peeled and cut into chunks

4potatoes

medium, peeled and cut into chunks

4 tablespoonsbutter

divided

4garlic cloves

minced

2 tablespoonsfresh rosemary

chopped

2 tablespoonsfresh thyme

Instructions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the cavity with salt and pepper, and if you're feeling adventurous, throw in a garlic clove and a sprig or two of your herbs.

Step 3

In a large bowl, mix the root vegetables with half the butter, half the garlic, and a sprinkle of rosemary and thyme. Season with salt and pepper.

Step 4

Place the vegetables in a large roasting pan, creating a natural rack for the chicken to sit on.

Step 5

Rub the remaining butter and garlic over the chicken. Sprinkle generously with the remaining rosemary, thyme, salt, and pepper.

Step 6

Place the chicken breast side up on top of the vegetables in the roasting pan.

Step 7

Roast in the oven for about 1 hour and 20 minutes, or until the chicken’s juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 8

Let the chicken rest for 10 minutes before carving. This is a great time to put your feet up and bask in the glory of your culinary prowess.