Whole Roasted Chicken & Root Vegetables

People often ask me, “what is your favorite dish to make?”. As someone who know cooks at an extremely frequent rate, that is an extremely difficult choice to make. How the heck can I choose just one dish!? After spending some time debating and reassessing all of my favorite foods, there is one meal that I always come back to: whole roasted chicken with root vegetables. There is something so comforting, loving, and warming about this dish. To me, it feels like home, so it is the perfect way to welcome people in to mine. When I was making this dish for a Sunday night dinner in a few weeks ago, I was shocked to see I hadn’t posted a recipe on my site yet. How can I claim this is my favorite thing to make if I haven’t shared it with all of you yet!? Here is to hoping that you too enjoy this meal as much as I do and that it not only fills your home with delicious scents that I can only label as “cooking”, but also warms your soul.

Ingredients (serves 4):

  • Whole chicken (4-5lbs)

  • Sweet potato (2)

  • Russet potato (2)

  • Fennel (1)

  • Carrots (4)

  • Rosemary sprigs (handful)

  • Thyme sprigs (handful)

  • Ghee

  • Avocado oil

  • Cumin (1 teaspoon)

  • Dried rosemary (1 ½ teaspoons)

  • Dried thyme (1 ½ teaspoon)

  • Salt

  • Pepper

Directions:

  1. Slice the sweet potatoes and russet potatoes into 1 inch chunks

  2. Cut the fennel into ½ inch wide slivers and the carrots into ½ inch wide matchsticks

  3. Toss all of the vegetables with 1 tablespoon of avocado oil and salt & pepper and place at the base of the oven roasting dish

  4. Using a paper towel, pat down the whole chicken

  5. Melt 1 tablespoon of ghee and mix with 1 ½ teaspoons of dried rosemary and thme, 1 teaspoon of cumin, and salt & pepper

  6. Using your hands, rub this mixture all over the chicken

  7. Place some of the rosemary and thyme sprigs in the cavity of the bird and some underneath the wings/legs

  8. Once the chicken is seasoned and prepared, place it on top of the rack within the roasting dish

  9. Place the entire dish in the oven at 425 degrees and cook for ~1 hour (or until the chicken reaches 165 degrees)

  10. Once finished cooking, allow the chicken to rest for ~10 minutes before carving and serving alongside the vegetables

Allergen Information:

  • Gluten Free

  • Dairy Free

  • Soy Free

  • Paleo

  • Whole30

Whole Roasted Chicken with Root Vegetables

Whole Roasted Chicken with Root Vegetables

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