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Roasted Chicken with Root Vegetables

Serves 4 to 6

This roast chicken recipe is easy, delicious and, with all the vegetables, a one pot meal. Even if you are cooking for less than four, make a whole chicken and enjoy the leftovers. The amount of vegetables can be adjusted according to the number of servings needed.


Preheat oven to 450° F. Pat the chicken dry with paper towels. Season the cavity with salt and pepper. Add the 1/2 small onion and the garlic. Rub the outside all over with the softened butter. Season the outside with the thyme, sage, rosemary, salt and pepper. Place in a shallow roasting pan large enough to hold the chicken and vegetables. Surround the chicken with the cut vegetables. Season them with salt and pepper and drizzle with the olive oil. Place in the oven and roast for 30 minutes. Reduce heat to 350° and continue to roast until the chicken is done, about 40 minutes, basting every 15 minutes with the pan juices or a little water. Remove the chicken to a cutting board; tent with foil and let rest for 10 minutes. If desired, return the vegetables to the oven and broil until lightly browned. Place the vegetables in a serving bowl and keep warm.

Meanwhile, make the sauce. Discard any excess fat from the roasting pan. Place over medium-high heat. Add the broth and bring to a boil, scraping up any browned bits from the bottom. Continue to cook until reduced to desired consistency. Taste for seasoning, adding salt and pepper if needed. Remove from heat and whisk in the cold butter. Cut the chicken into pieces and serve with the vegetables, passing the sauce separately.