Roast Chicken with Root Vegetables (Gluten-Free)

Ingredients

• 1 4-5 lb Whole chicken
• 2 lb Potatoes
• 1 lb Carrots
• 1 lb Parsnips
• 1 large Onion
• 4 cloves Garlic
• 4 tablespoons Olive oil
• 1 tablespoon Dried rosemary
• 1 tablespoon Dried thyme
• 1 tablespoon Salt
• 1 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Rinse the 1 4-5 lb whole chicken inside and out under cold running water, then pat it thoroughly dry with paper towels.
2. 2In a small bowl, combine the 4 tablespoons of olive oil, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, 1 tablespoon of salt, and 1 teaspoon of black pepper. Mix these ingredients together until well combined.
3. 3Rub the entire olive oil and herb mixture evenly over the surface of the 1 4-5 lb whole chicken, making sure to coat both the outside and inside cavities.
4. 4Cut the 2 lb potatoes, 1 lb carrots, 1 lb parsnips, and 1 large onion into approximately 1 to 1.5-inch (2.5 to 3.8 cm) chunks. Mince the 4 cloves of garlic finely.
5. 5Place all of the cut 2 lb potatoes, 1 lb carrots, 1 lb parsnips, 1 large onion, and minced 4 cloves of garlic into a large roasting pan. Arrange the seasoned 1 4-5 lb whole chicken directly on top of the vegetables in the roasting pan.
6. 6Carefully place the roasting pan into the preheated 400°F (200°C) oven. Roast for 75 to 90 minutes, or until the internal temperature of the thickest part of the chicken thigh (without touching bone) reaches 165°F (74°C); the chicken skin should be golden brown and crispy, and the juices should run clear when pierced with a fork. Baste the chicken and vegetables with the pan juices every 20 minutes during roasting.
7. 7Once cooked, carefully remove the roasting pan from the oven. Let the 1 4-5 lb whole chicken rest in the pan for 10 minutes before carving; resting allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve the chicken and serve immediately with the roasted vegetables.

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