Baked Chicken with Roasted Root Vegetables

Baked Chicken with Roasted Vegetables is a classic weeknight meal that is both easy to make and delicious. The chicken is roasted until golden brown and juicy, while the vegetables become caramelized and tender. This recipe is perfect for a crowd, and it can be made ahead of time and reheated when you're ready to serve.

Baked Chicken with Roasted Vegetables is a dish that has been around for centuries. It is believed to have originated in the Middle East, where it was cooked over an open fire. The dish eventually made its way to Europe, where it became a popular dish among the peasantry. In the United States, Baked Chicken with Roasted Vegetables became a popular dish in the 1950s, when it was featured in cookbooks and magazines. Today, it is a classic dish that is enjoyed by people all over the world.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 whole chicken
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound turnips, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the chicken, vegetables, olive oil, thyme, rosemary, salt, and pepper. Toss to coat.
3. Spread the mixture evenly on a baking sheet.
4. Roast in preheated oven for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Let cool for a few minutes before serving.

Why It Works

• The chicken is roasted at a high temperature, which helps to create a crispy skin and juicy meat.
• The vegetables are roasted with the chicken, which allows them to absorb the chicken's juices and flavor.
• The thyme and rosemary add a subtle flavor to the chicken and vegetables.
• The dish is easy to make and can be tailored to your own taste preferences.