Herb-Roasted Farm Chicken with Root Vegetables
January 3, 2026 • 0 comments
A comforting, herb-roasted chicken with seasonal root vegetables, perfect for a winter evening. This wholesome, family-friendly meal is simple to prepare and highlights the flavor of naturally raised farm chicken. Slow roasting ensures tender, juicy meat and deeply flavored vegetables, bringing warmth and nourishment to your table.
- Prep Time:
- Cook Time:
- Servings: 6-8
Directions
Ingredients
- 1 whole chicken
- 3 tablespoons butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 parsnips, cut into chunks
- 2-3 potatoes, quartered
- Salt and black pepper to taste
- 1/2 cup chicken broth or water
Instructions
- Preheat oven to 375°F (190°C).
- Mix butter, rosemary, thyme, and garlic. Rub mixture under the skin and over the outside of the chicken. Season with salt and pepper.
- Place chicken in a roasting pan and surround with carrots, parsnips, and potatoes. Pour broth or water into the pan to keep vegetables moist.
- Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. Baste occasionally with pan juices.
- Let chicken rest 10–15 minutes before carving and serving.
