Baked Chicken with Root Vegetables

Baked Chicken with Root Vegetables is the perfect one-pan dinner for a weeknight. The chicken is juicy and flavorful, and the vegetables are roasted to perfection. This recipe is easy to follow and can be tailored to your own taste preferences.

Baked Chicken with Root Vegetables is a classic dish that has been enjoyed by families for centuries. The first recorded recipe for this dish appeared in the 17th century, and it has since become a staple of home cooking. Over the years, this recipe has been adapted to reflect the changing tastes of different cultures, but the basic ingredients and cooking method have remained the same.

Prep time: 30 | Cook time: 50 | Serves: 4

Ingredients

• 1 whole chicken (3-4 pounds)
• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 pound parsnips, peeled and cut into 1-inch chunks
• 1 pound turnips, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a large bowl, combine the chicken, vegetables, olive oil, rosemary, thyme, salt, and pepper. Toss to coat.
3. 3. Place the chicken and vegetables in a single layer on a baking sheet.
4. 4. Roast for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5. Let cool for a few minutes before carving and serving.

Why It Works

• The chicken is roasted on a bed of vegetables, which helps to keep it moist and flavorful.
• The vegetables are roasted until they are tender and slightly caramelized, which adds a delicious sweetness to the dish.
• The rosemary and thyme add a subtle herbal flavor to the chicken and vegetables.
• The salt and pepper help to enhance the natural flavors of the ingredients.