Roast Chicken and Root Vegetables
This is a one-pan meal built on the principle of synergy. As the chicken roasts, the fat drips onto the carrots and potatoes, creating a natural sauce that carries the flavor of the herbs throughout the entire sheet pan.
Manage the moisture
Pat the chicken skin thoroughly dry with paper towels before seasoning; moisture is the enemy of crisp skin. Ensure your vegetables are cut to roughly the same size so they finish cooking at the exact moment the chicken is done.
- Large rimmed baking sheet
- Sharp chef's knife
- Cutting board
- Kitchen twine
- Instant-read thermometer
What goes in.
- 1 wholeroaster chicken (about 4 lb)
- 1 lbYukon Gold potatoes, cut into 1-inch chunks
- 4carrots, peeled and cut into 1-inch lengths
- 2parsnips, peeled and cut into 1-inch lengths
- 1large yellow onion, cut into thick wedges
- 3 tbspolive oil
- 2 tbspfresh thyme leaves
- 1 tbspkosher salt
- 1 tspblack pepper, freshly cracked
The Trivet Method
Arrange the vegetables in an even layer to act as a natural rack for the bird. This lifts the chicken to promote air circulation while allowing the vegetables to absorb the drippings.
The method.
Prep the oven
Preheat your oven to 425°F. Arrange the rack in the center position.
Season the vegetables
Toss the potatoes, carrots, parsnips, and onions in a bowl with half the olive oil, half the salt, and half the pepper. Spread them across the center of your baking sheet.
Prepare the chicken
Pat the bird dry inside and out. Rub the remaining oil over the skin. Season generously with the remaining salt, pepper, and fresh thyme, ensuring the cavity is also seasoned.
Truss and position
Tie the legs together with kitchen twine to ensure even cooking. Place the chicken, breast-side up, directly on top of the bed of vegetables.
Roast
Place in the oven for 60 to 75 minutes. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear.
Rest
Remove from the oven and transfer the chicken to a cutting board. Let it rest for 15 minutes before carving. Toss the vegetables in the pan juices before serving.
Other turns to take.
Garlic infusion
Tuck 6-8 smashed garlic cloves into the cavity and scatter a whole head of garlic, cut in half crosswise, among the vegetables.
Winter spice
Substitute half the thyme with fresh rosemary and add 1/2 pound of cubed butternut squash to the vegetable mix.
When it doesn't go to plan.
If the vegetables look like they are browning too quickly, gently stir them halfway through the cooking time.
Do not crowd the pan; if the vegetables are piled too high, they will steam instead of roast.
Save the chicken backbone and vegetable trimmings to start a stock later in the week.
The ones that keep coming up.
Can I use a cast iron skillet instead of a baking sheet?
Yes, a large 12-inch skillet works well, but be careful not to overcrowd it, as the vegetables will cook primarily in the rendered fat rather than dry heat.
Why does the chicken skin stay soft?
Usually, this happens if the chicken wasn't dried enough before roasting or if the oven temperature wasn't high enough to render the fat under the skin.
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