Roast Chicken with Root Vegetables (Gluten-Free)

Ingredients

• 1 4-5 lb Whole chicken
• 2 large Carrots
• 2 large Potatoes
• 2 large Parsnips
• 1 large Onion
• 4 cloves Garlic
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Preheat your oven to 425°F (220°C).
2. 2Rinse the 1 whole chicken under cold water and pat it completely dry with paper towels. Place the 1 whole chicken into a roasting pan.
3. 3Cut the 2 large carrots, 2 large potatoes, and 2 large parsnips into roughly 1-inch pieces. Peel and quarter the 1 large onion, then peel and smash the 4 cloves garlic.
4. 4In a large bowl, combine the cut 2 large carrots, 2 large potatoes, 2 large parsnips, 1 large onion, and 4 cloves garlic. Add the 2 sprigs rosemary, 2 sprigs thyme, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper, then toss everything together until the vegetables are evenly coated.
5. 5Arrange the seasoned vegetables evenly around the 1 whole chicken in the roasting pan. Place the roasting pan into the preheated oven.
6. 6Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, carefully spooning some of the pan juices over the 1 whole chicken every 20 minutes. The chicken is cooked when its juices run clear when pierced with a fork, or when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C); the vegetables should be tender and slightly browned.
7. 7Carefully remove the roasting pan from the oven and transfer the 1 whole chicken to a cutting board. Let the chicken rest for 10 minutes to allow its juices to redistribute, which makes the chicken more moist and tender.
8. 8Carve the rested chicken and serve it immediately with the roasted root vegetables from the pan.

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