Print

Roast Chicken with Dijon Root Vegetables

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings 1x

Description

Comfort food at its best – simple, succulent chicken with crispy skin and a delicious mix of roasted vegetables.


Scale

Ingredients

For Vinaigrette:

  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 6 tablespoons olive oil

For Vegetables:

  • 1 head garlic, cloves peeled and smashed
  • 5 medium red potatoes (about 1 pound), diced into 1 1/2-inch to 2-inch pieces
  • 2 medium sweet potatoes, diced into 1 1/2-inch to 2-inch pieces
  • 1 white onion, diced into 1 1/2-inch to 2-inch pieces
  • 1 turnip, diced into 1 1/2-inch to 2-inch pieces
  • 1 pound parsnips, diced into 1 1/2-inch to 2-inch pieces
  • 10 sprigs fresh thyme

For Chicken:

  • 1 whole (5-6 pound) chicken
  • Kosher salt and freshly cracked black pepper

Instructions

  1. Preheat oven to 450°F.
  2. Make Vinaigrette: In a large bowl, place Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, and slowly stream in oil, whisking continuously until emulsified.
  3. Add all of the vegetables to the bowl and toss with the vinaigrette. Pour into the bottom of a large roasting pan. Scatter thyme sprigs over top.
  4. Rinse the chicken and pat dry with paper towels. Generously salt and pepper the entire chicken – both outside and in the cavity. Truss the chicken and place on top of the vegetables in the roasting pan.
  5. Place the pan into the preheated oven and let the chicken and vegetables roast for about an hour, or until the internal temperature reaches 165°F and the juices run clear. Remove the chicken to a cutting board and let rest at least 10 minutes.
  6. Carve chicken and serve on top of roasted veggies, seasoning with a little more salt and pepper if needed. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Recipe Card powered by