How to Make the Best Roast Chicken with Root Vegetables

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen is lower in calories, while chicken thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

rosemary

🥗Healthier: thyme

💰Cheaper: dried herbs

Thyme is a great substitute, while dried herbs are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes are nutrient-rich, while Yukon golds are often cheaper.

Cut slashes in the fat pockets of the chicken to help it render as a roast.

Flip the chicken over and tuck the wings behind its neck for better browning.

Poke the fat pockets with a sharp metal skewer to help render the fat.

Loosen the skin over the breast and thighs by sliding thumbs under it.

Prepare the brine with 0.5 cup salt and 0.5 cup sugar in 2 quarts of water, whisk until dissolved.

Submerge the chicken in the brine, cover, and refrigerate for about 1 hour.

Remove the chicken from the brine and pat dry with paper towels.

Season the chicken with 1 tablespoon olive oil and 0.5 teaspoon ground black pepper, rubbing it all over the chicken.

Tie the legs together to help the chicken hold its shape while roasting.

Preheat a skillet for 15 minutes and add 1 teaspoon of oil to it.

Place the chicken in the hot skillet to sear the bottom, then transfer both chicken and vegetables to the oven at 450°F for 30 minutes.

Rotate the skillet after 30 minutes for even browning and remove the vegetables to cool.

Check the chicken's internal temperature, aiming for 160°F in the breast.

Let the chicken rest for about 20 minutes, draining any juices back into the skillet.

Add 0.25 cup of water to the skillet to deglaze and whisk to get flavorful bits off the bottom.

Strain the liquid into a fat separator, reserving 3 tablespoons of chicken fat for the vegetables.

Drizzle the chicken fat over the vegetables, add 1 teaspoon minced fresh thyme, 1 teaspoon salt, and 0.5 teaspoon pepper, and toss to coat.

Arrange the vegetables flat side down on a baking sheet and return to a 500°F oven for 20 minutes.

Stir the vegetables after 5 minutes and drizzle the remaining juices over them after 15 minutes.

Sprinkle the roasted vegetables with 1 tablespoon minced fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens