Herb-roasted chicken with root vegetables

Based on 11 ratings
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The Ingredient

The Ingredient

Community Member

“This recipe makes the most of fall's harvest, so try to seek out a variety of different colored root vegetables, like yellow beets and candy stripe beets as well as purple carrots and yellow carrots. As well as making it even more of a visual feast, you’ll get to appreciate their nuanced flavors!”

Difficulty

Easy 👌
20
min.
Preparation
90
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
whole chicken
1½ lemons
sweet potato
½ celery root
sunchokes
mixed beets
mixed carrots
20 g thyme
20 g rosemary
20 g sage leaves
3 tbsp olive oil
red onions
1 head garlic
scallion
50 g unsalted butter
200 g full-fat Greek yogurt
flaky sea salt
pepper
Metric
Imperial

Utensils

  • oven
  • 3 knives
  • 3 cutting boards
  • peeler
  • 2 fine graters
  • baking sheet
  • saucepan (small)
  • 2 rubber spatulas
  • pastry brush

Nutrition per serving

Cal
929
Protein
71 g
Fat
57 g
Carb
32 g
  • Step 1/5

    Preheat the oven to 180°C/355°F. Peel sweet potato, halve, and chop into thick matchsticks. Remove celery root peel and slice into thick matchsticks. Peel and quarter the mixed beets. Peel sunchokes. Trim carrot greens, halve each carrot widthwise, then lengthwise. Cut the onions into wedges. Halve the whole head of garlic widthwise.
    • sweet potato
    • ½ celery root
    • mixed beets
    • sunchokes
    • mixed carrots
    • red onions
    • 1 head garlic
    • oven
    • knife
    • cutting board
    • peeler

    Preheat the oven to 180°C/355°F. Peel sweet potato, halve, and chop into thick matchsticks. Remove celery root peel and slice into thick matchsticks. Peel and quarter the mixed beets. Peel sunchokes. Trim carrot greens, halve each carrot widthwise, then lengthwise. Cut the onions into wedges. Halve the whole head of garlic widthwise.

  • Step 2/5

    Season the chicken all over with flaky sea salt, rubbing it into the skin. Zest half the lemon and rub into the chicken skin. Quarter the lemon and stuff into the chicken cavity along with thyme, rosemary, and sage.
    • lemon
    • 15 g thyme
    • 15 g rosemary
    • 15 g sage leaves
    • flaky sea salt
    • fine grater

    Season the chicken all over with flaky sea salt, rubbing it into the skin. Zest half the lemon and rub into the chicken skin. Quarter the lemon and stuff into the chicken cavity along with thyme, rosemary, and sage.

  • Step 3/5

    Transfer vegetables to a baking sheet. Add olive oil, season with salt, and toss well. Place chicken on top, transfer to oven, preheated to 180°C/350°F, and roast for approx. 1.5 hrs.
    • 3 tbsp olive oil
    • baking sheet

    Transfer vegetables to a baking sheet. Add olive oil, season with salt, and toss well. Place chicken on top, transfer to oven, preheated to 180°C/350°F, and roast for approx. 1.5 hrs.

  • Step 4/5

    In the meantime, make herb butter by melting butter in a saucepan over low heat. Add remaining rosemary, thyme, and sage, stir and let bubble gently for approx. 2 min. Remove from heat and set aside. Approx. 10 min before the end of the cooking time, baste chicken with melted herb butter.
    • 50 g unsalted butter
    • 5 g rosemary
    • 5 g thyme
    • 5 g sage leaves
    • saucepan (small)
    • rubber spatula
    • cutting board
    • knife
    • pastry brush

    In the meantime, make herb butter by melting butter in a saucepan over low heat. Add remaining rosemary, thyme, and sage, stir and let bubble gently for approx. 2 min. Remove from heat and set aside. Approx. 10 min before the end of the cooking time, baste chicken with melted herb butter.

  • Step 5/5

    To make the yogurt dip, finely slice scallion, then zest and juice the remaining lemon. Add to a bowl along with the Greek yogurt and olive oil, season with salt and pepper, and stir well. Remove chicken and vegetables from the oven once cooked, and let rest for approx. 10 min. before carving. Serve with yogurt dip! Enjoy!
    • 200 g full-fat Greek yogurt
    • ½ lemon
    • 3 tbsp olive oil
    • cutting board
    • knife
    • fine grater
    • rubber spatula

    To make the yogurt dip, finely slice scallion, then zest and juice the remaining lemon. Add to a bowl along with the Greek yogurt and olive oil, season with salt and pepper, and stir well. Remove chicken and vegetables from the oven once cooked, and let rest for approx. 10 min. before carving. Serve with yogurt dip! Enjoy!