Roasted chicken with root vegetables

Roasted chicken with root vegetables

Roasted chicken is, in my opinion, one of the easiest, most delicious meals you can make. Cut everything up, season it, put it in a dish, and stick it in the oven. I promise, anyone can do this. My mom used to make this dinner all the time because it was so simple and didn’t take too much time, and I remember when I finally got the recipe, I thought, “That’s all? Really?”

It makes a really good winter dish because it’s hearty, healthy, warming, and full of root vegetables (or whatever vegetables you want, really).

Roasted Chicken

Note: After the basics listed below, you can add whatever you want. Martha (Stewart… we’re on a first name basis now) adds prunes, which I’ve never done. Sometimes if I want lots of leftovers I do even more veggies. If I want more starch, I add potatoes. You could add turnips, parsnips, shallots, beets… Anything you can roast, you can put in this dish.


2-4 bone in chicken breast halves (skin on!)
a bunch of carrots, peeled, halved, and cut into 1/2 inch pieces
about 6 garlic cloves, quartered
a red onion, halved and cut into wedges
vegetable or olive oil
salt and pepper


Preheat your oven to 450 degrees. Rub chicken with butter, place in a baking dish (I always use glass/pyrex). Toss vegetables with some oil and arrange around the chicken in the dish. Season with salt, pepper, and anything else you want (I’ve used thyme, rosemary, tarragon… try a different spice every time!). Jonah and I like to use the fresh bulk herbs at the grocery store in the produce section. They’re so cheap because they’re sold by weight, but a couple sprigs of thyme really weighs almost nothing.

So everything is in the dish, yes? Roast for 10 minutes, then toss the veggies and check on how everything is cooking. Continue roasting until the chicken is cooked through and the vegetables are tender, usually 15-30 minutes depending on your oven.

See how easy that is? Now enjoy it with a good glass of wine (if you’re of age, that is).