Stay cozy this winter

Jan 15, 2025Kristin Olszewski
Stay cozy this winter

As the temperatures continue to stay lower than we'd all like (yes, even here in California), cozy evenings call for us to jump in the kitchen and make a more warm and hearty dish. We've been loving a roasted chicken with seasonal root veggies and we are pretty confident that we've now perfected the recipe. Be warned though- while you're cooking, your kitchen will be filled with the BEST aromas, and we also think it's a perfect match for both red and white wine (heck, we could even do a rosé with this; it's SO good)! We hope that you love it as much as we do, and please post pics of your meal on IG ad tag us @nomadica

Rosemary & Garlic Roasted Chicken with Root Vegetables

Ingredients:

  • 1 whole chicken (about 4-5 lbs)

  • 4 tbsp olive oil or melted butter

  • 4 cloves garlic, minced

  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)

  • 1 lemon, halved

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 lb baby potatoes, halved

  • 3 carrots, chopped

  • 2 parsnips, chopped

  • 1 small red onion, sliced

  • ½ cup dry white wine (optional for cooking)

Instructions:

  1. Preheat the oven to 400°F.

  2. Prepare the chicken: Pat dry with paper towels. Rub inside and out with olive oil (or butter), garlic, rosemary, thyme, salt, and pepper. Stuff the cavity with lemon halves.

  3. Prepare the vegetables: Toss potatoes, carrots, parsnips, and onion in a bowl with 1 tbsp olive oil, salt, and pepper. Spread them in a roasting pan.

  4. Place the chicken on top of the vegetables and pour the white wine around the base (if using).

  5. Roast uncovered for 1 hour and 15 minutes (or until the internal temperature reaches 165°F in the thickest part of the thigh). Baste with pan juices every 20 minutes.

  6. Let rest for 10 minutes before carving. Serve warm with roasted vegetables.