Roasted Chicken Bowl with Root Vegetables & Rosemary
Ingredients:
1 whole chicken (about 3-4 pounds), patted dry
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 large onion, cut into wedges
2 carrots, peeled and chopped into 1-inch pieces
2 parsnips, peeled and chopped into 1-inch pieces
1 sweet potato, peeled and chopped into 1-inch pieces
1 cup chicken broth
1/4 cup chopped fresh parsley (for garnish, optional)
Instructions:
1. Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or baking dish.
2. In a small bowl, combine olive oil, salt, pepper, rosemary, and thyme. Rub this mixture all over the chicken, ensuring it gets into the cavity as well.
3. Place the onion wedges, carrots, parsnips, and sweet potato around the chicken in the roasting pan. Drizzle the vegetables with a little extra olive oil and season with salt and pepper to taste.
4. Pour the chicken broth into the bottom of the roasting pan. This will help keep the vegetables moist and create a flavorful base.
5. Roast the chicken and vegetables for approximately 1 hour and 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. To check for doneness, pierce the thickest part of the thigh with a meat thermometer.
6. Once cooked, remove the chicken from the roasting pan and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
7. While the chicken rests, gently toss the roasted vegetables to ensure they are evenly coated with the pan juices.
8. Carve the chicken into pieces and serve it over a bed of the roasted root vegetables. Garnish with fresh parsley, if desired. Enjoy!