
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:
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1 whole chicken (about 4-5 lbs)
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4 tbsp olive oil or melted butter
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4 cloves garlic, minced
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1 tbsp fresh rosemary, chopped (or 1 tsp dried)
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1 tbsp fresh thyme, chopped (or 1 tsp dried)
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1 lemon, halved
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1 tsp salt
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½ tsp black pepper
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1 lb baby potatoes, halved
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3 carrots, chopped
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2 parsnips, chopped
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1 small red onion, sliced
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½ cup dry white wine (optional for cooking)
Instructions:
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Preheat the oven to 400°F.
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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.
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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.
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Place the chicken on top of the vegetables and pour the white wine around the base (if using).
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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.
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Let rest for 10 minutes before carving. Serve warm with roasted vegetables.