Roasted Chicken with Root Vegetables

This simple yet flavorful roasted chicken is a fantastic weeknight meal. The chicken is juicy and tender, while the vegetables are caramelized and packed with flavor. This recipe is easy to follow and produces consistently delicious results.

Roasting a whole chicken is a classic cooking technique that has been used for centuries. It's a simple and straightforward way to cook a chicken, and it results in a juicy, flavorful bird. Over the years, many different variations of roasted chicken have been developed, each with its unique flavor profile. This recipe is a modern take on the classic roasted chicken, using a combination of spices and vegetables to create a delicious and flavorful dish.

Prep time: 20 | Cook time: 75 | Serves: 4

Ingredients

• 4-5 pound chicken
• 1 tablespoon avocado oil
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 onion, roughly chopped
• 4 carrots, peeled and chopped
• 4 parsnips, peeled and chopped
• 2 celery stalks, roughly chopped

Instructions

1. Preheat oven to 425F.
2. Pat the chicken dry, then place it in a large roasting pan.
3. In a small bowl, combine avocado oil, salt, turmeric, and black pepper. Brush the mixture all over the chicken.
4. Arrange the chopped vegetables around the chicken.
5. Roast for 60-75 minutes, or until the internal temperature reaches 165F.
6. Let rest for 10 minutes before carving and serving.

Why It Works

• The combination of spices in this recipe creates a flavorful crust on the chicken.
• Roasting the vegetables with the chicken allows them to caramelize and develop a rich flavor.
• Letting the chicken rest before carving allows the juices to redistribute, resulting in a more tender and juicy chicken.