One-Pan Roast Chicken with Root Vegetables | Julia at Home

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.

Remove the chickens from their packages and place them on paper towels to rest.

Do not rinse the chickens to avoid spreading bacteria.

Prepare the root vegetables: Peel the carrots, trim the ends, and cut them into one-inch pieces.

Scrub the potatoes (little red potatoes) and cut them into one-inch pieces, leaving the skin on.

Cut the parsnips into one-inch chunks, ensuring even sizes for cooking.

Cut the shallots in half through the root end, keeping the layers intact, and peel back the skin.

In a large roasting pan, toss the chopped vegetables with about 1.5 tablespoons of olive oil, salt, and black pepper (about half a teaspoon each).

Place a roasting rack on top of the vegetables and spray it to prevent sticking.

Chop fresh tarragon (about 3 tablespoons) and place it under the skin of each chicken.

Season the chickens liberally with salt and black pepper on both sides.

Truss the chickens by tying the legs together with twine for better presentation and cooking.

Place the chickens upside down in the roasting pan on the rack.

Roast the chickens upside down in a preheated oven at 475°F for 20 minutes.

Flip the chickens over and continue roasting for about another hour until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens