1. Can I use boneless chicken?

Yes, but reduce roasting time to prevent overcooking.

2. What’s the best mix of vegetables?

Carrots, potatoes, and parsnips are classic, but sweet potatoes or beets work beautifully too.

Yes, use about one-third the amount (they’re more concentrated).

Use skinless chicken breasts and drizzle lightly with olive oil before roasting.

Herb-roasted chicken with caramelized root vegetables – a cozy, one-pan dinner full of comfort and flavor.

1 whole chicken (about 3–4 lbs) or 4 bone-in thighs

4 carrots, peeled and chopped

3 parsnips, peeled and chopped

2 potatoes, cubed

4 cloves garlic, smashed

2 tbsp olive oil

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 tbsp chopped sage

1 lemon, sliced

Salt and black pepper to taste

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1. Preheat oven to 425°F (220°C).

2. Pat chicken dry and rub with olive oil, salt, pepper, and herbs.

3. Tuck lemon slices and garlic inside cavity if using whole chicken.

4. Toss vegetables with olive oil, herbs, salt, and pepper.

5. Arrange chicken in center of roasting pan, vegetables around edges.

6. Roast 45–60 minutes (thighs) or 75–90 minutes (whole chicken).

7. Stir vegetables halfway through for even caramelization.

8. Rest chicken 10 minutes before serving.

Use bone-in, skin-on chicken for best flavor.

Cut vegetables evenly for perfect roasting.

Leftovers are excellent in soup or sandwiches.