Joe Roshkovsky
Hearty Rosemary & Thyme Roasted Chicken with Honey Glazed Root Vegetables
This comforting and aromatic dish brings together the robust flavors of rosemary and thyme with the sweetness of honey-glazed root vegetables, making it perfect for a delightful family dinner. The chicken is roasted to perfection, with a crispy skin and juicy tender meat, while the vegetables add a wonderful contrast of textures and tastes.
Ingredients:
For the Chicken:
– 1 whole chicken (about 4-5 lbs)
– 2 tablespoons olive oil
– 1 lemon, halved
– 4 cloves garlic, smashed
– 3 sprigs fresh rosemary
– 3 sprigs fresh thyme
– Salt and pepper to taste
For the Honey Glazed Root Vegetables:
– 4 carrots, peeled and cut into large chunks
– 4 parsnips, peeled and cut into large chunks
– 1 large sweet potato, peeled and cut into chunks
– 1 onion, cut into wedges
– 3 tablespoons olive oil
– 2 tablespoons honey
– 1 teaspoon fresh rosemary, chopped
– 1 teaspoon fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Prepare the Chicken:
1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken inside and out under cold water, then pat dry with paper towels.
3. Rub the chicken all over with olive oil, and season generously with salt and pepper, including the cavity.
4. Stuff the cavity with the lemon halves, garlic cloves, rosemary, and thyme.
5. Tuck the wings under the body and tie the legs together with kitchen twine.
2. Roast the Chicken:
1. Place the chicken breast-side up on a roasting rack in a roasting pan.
2. Roast in the preheated oven for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
3. If the skin starts to brown too much, cover the chicken loosely with aluminum foil.
3. Prepare the Honey Glazed Root Vegetables:
1. While the chicken is roasting, prepare the vegetables.
2. In a large bowl, combine the carrots, parsnips, sweet potato, and onion.
3. In a small bowl, whisk together the olive oil, honey, chopped rosemary, chopped thyme, salt, and pepper.
4. Pour the honey mixture over the vegetables and toss to coat evenly.
4. Roast the Vegetables:
1. Spread the vegetables in a single layer on a large baking sheet.
2. About 30 minutes into the chicken’s roasting time, place the baking sheet in the oven.
3. Roast the vegetables for 25-30 minutes, or until they are tender and caramelized, stirring occasionally.
5. Serve:
1. Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
2. Serve the roasted chicken with the honey-glazed root vegetables on the side.
3. Garnish with additional fresh herbs if desired.
Enjoy your hearty and flavorful meal!
