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When it comes to achieving the perfect roast chicken, the roasting phase is crucial. It not only determines the texture and flavor of the chicken but also influences how well the root vegetables cook alongside. Here’s a detailed guide to mastering the roasting process for your Autumn Herb Roast Chicken.

Autumn Herb Roast Chicken with Root Veggies

As autumn embraces us with its vibrant colors and cozy atmospheres, it's the perfect time to enjoy heartwarming meals like Harvest Bliss: Autumn Herb Roast Chicken with Root Veggies. This delightful dish features a whole roast chicken marinated in aromatic herbs, complemented by a medley of root vegetables like carrots, parsnips, and sweet potatoes. It's not just a meal; it's a celebration of seasonal flavors that brings families together for memorable gatherings. Discover the joy of cooking with fresh, wholesome ingredients that nourish both body and spirit this fall.
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Ingredients
  

For the Chicken:

1 whole chicken (about 4-5 lbs)

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon sage, finely chopped

Salt and pepper, to taste

For the Veggies:

3 large carrots, cut into sticks

2 parsnips, cut into sticks

1 large sweet potato, cubed

1 red onion, quartered

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried paprika (optional)

Fresh herbs for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken Marinade: In a bowl, mix together the olive oil, Dijon mustard, honey, minced garlic, rosemary, thyme, sage, salt, and pepper. Rub this mixture all over the chicken, making sure to get it under the skin for maximum flavor.

      Prepare the Veggies: In a large mixing bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, pepper, and paprika. Ensure the vegetables are evenly coated.

        Arrange in Roasting Pan: Place the chicken breast-side up in a large roasting pan. Surround it with the prepared root vegetables, spreading them out evenly.

          Roast the Chicken and Veggies: Place the roasting pan in the preheated oven and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the breast. Stir the vegetables halfway through cooking for even roasting.

            Rest the Chicken: Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Cover loosely with aluminum foil to keep it warm.

              Serve: Carve the chicken and serve it alongside the roasted root vegetables. Garnish with fresh herbs if desired.

                Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8