ARKEPIN
7 Hearty Herb-Roasted Chicken Ideas With Colorful Root Vegetables
A delightful array of herb-roasted chicken recipes paired with vibrant root vegetables awaits, promising flavors and aromas that will tantalize your taste buds.
Lemon-Thyme Herb-Roasted Chicken With Carrots and Parsnips
Lemon-Thyme Herb-Roasted Chicken with Carrots and Parsnips is a delightful and aromatic dish perfect for a family dinner or special occasion. The combination of zesty lemon and fragrant thyme elevates the tender roasted chicken, while the sweet and earthy roasted carrots and parsnips add a comforting side that complements the dish beautifully.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Olive oil | 3 tablespoons |
| Fresh lemon | 1, zested and juiced |
| Fresh thyme leaves | 2 tablespoons |
| Garlic cloves | 4, minced |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Carrots | 4, peeled and cut into 1-inch pieces |
| Parsnips | 2, peeled and cut into 1-inch pieces |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix olive oil, lemon juice, lemon zest, thyme, garlic, salt, and pepper to create a marinade.
- Rub the marinade all over the chicken, including under the skin.
- Place the chicken in a roasting pan and arrange the carrots and parsnips around it.
- Drizzle the vegetables with a bit of olive oil, salt, and pepper.
- Roast the chicken and vegetables for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.
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Garlic-Rosemary Chicken With Sweet Potatoes and Beets
Garlic-Rosemary Chicken with Sweet Potatoes and Beets is a comforting, heart-warming dish that brings together the earthy flavors of garlic and rosemary with the natural sweetness of roasted sweet potatoes and beets. This flavorful combination not only makes for a satisfying dinner but also fills your home with delightful aromas, making it a wonderful choice for gatherings and family meals.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Olive oil | 4 tablespoons |
| Fresh rosemary leaves | 2 tablespoons, chopped |
| Garlic cloves | 5, minced |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Sweet potatoes | 2, peeled and cut into cubes |
| Beets | 2, peeled and cut into wedges |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, combine olive oil, minced garlic, rosemary, salt, and pepper to make a marinade.
- Rub the marinade all over the chicken and under the skin for extra flavor.
- Place the chicken in a roasting pan and surround it with sweet potatoes and beets.
- Drizzle the vegetables with olive oil, salt, and pepper, then toss to coat.
- Roast in the oven for about 1 hour and 20 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving, and serve with the roasted sweet potatoes and beets.
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Honey-Mustard Glazed Chicken With Turnips and Radishes
Honey-Mustard Glazed Chicken With Turnips and Radishes is a delightful dish that brings together the savory richness of chicken with the sweet and tangy flavors of honey and mustard. The addition of tender turnips and radishes elevates this meal, providing a medley of textures and flavors that make it perfect for a cozy dinner or a special gathering.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Honey | 1/4 cup |
| Dijon mustard | 1/4 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme leaves | 2 tablespoons, chopped |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Turnips | 3, peeled and cut into wedges |
| Radishes | 1 bunch, halved |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix honey, Dijon mustard, olive oil, thyme, salt, and pepper to create the glaze.
- Rub the glaze over the chicken and under the skin for enhanced flavor.
- In a roasting pan, add the turnips and radishes, drizzle with olive oil, salt, and pepper, and toss to combine.
- Place the glazed chicken in the pan with the vegetables.
- Roast in the oven for about 1 hour and 15 minutes, or until the chicken is cooked through with an internal temperature of 165°F (75°C).
- Let it rest for 10 minutes before serving, accompanied by the roasted turnips and radishes.
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Smoky Paprika Chicken With Celery Root and Butternut Squash
Smoky Paprika Chicken With Celery Root and Butternut Squash is a hearty and flavorful dish that highlights the warm, smoky flavor of paprika paired with the richness of chicken and the sweetness of roasted vegetables. This comforting meal is not only delicious but also offers a vibrant array of colors and nutrients, perfect for a satisfying dinner on a chilly evening.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Smoked paprika | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Celery root (celeriac) | 1, peeled and diced |
| Butternut squash | 1, peeled and cubed |
| Fresh parsley, chopped | 2 tablespoons (for garnish) |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine smoked paprika, olive oil, garlic powder, onion powder, salt, and pepper to create a seasoning mix.
- Rub the seasoning mix thoroughly over the chicken and under the skin for maximum flavor.
- In a roasting pan, combine the diced celery root and butternut squash, drizzle with olive oil, and season with salt and pepper.
- Place the seasoned chicken on top of the vegetables in the pan.
- Roast in the oven for about 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the chicken rest for 10 minutes before serving. Garnish with fresh parsley.
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Italian Herb-Roasted Chicken With Fennel and Rainbow Carrots
Italian Herb-Roasted Chicken With Fennel and Rainbow Carrots is a savory, aromatic dish that brings together the bold flavors of Italian herbs and the natural sweetness of roasted vegetables. This delightful combination creates a symphony of flavors that is both comforting and elegant, making it a perfect centerpiece for any dinner table.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Dried Italian herbs | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Garlic, minced | 4 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fennel bulbs, sliced | 2 |
| Rainbow carrots, sliced | 4 |
| Fresh basil, chopped | 2 tablespoons (for garnish) |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together dried Italian herbs, olive oil, minced garlic, salt, and black pepper.
- Rub the herb mixture generously all over the chicken and under the skin for enhanced flavor.
- In a large roasting pan, arrange the sliced fennel and rainbow carrots, drizzle with olive oil, and season with salt and pepper.
- Place the seasoned chicken on top of the vegetables in the roasting pan.
- Roast in the oven for approximately 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Allow the chicken to rest for 10 minutes before serving. Garnish with fresh basil.
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Mediterranean Inspired Chicken With Eggplant and Sweet Peppers
Mediterranean Inspired Chicken With Eggplant and Sweet Peppers is a vibrant and aromatic dish that showcases the rich flavors of the Mediterranean. Combining tender chicken with the smokiness of roasted eggplant and the sweetness of colorful bell peppers, this dish results in a delightful celebration of taste and texture, perfect for a hearty family meal or entertaining guests.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Olive oil | 4 tablespoons |
| Garlic, minced | 4 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Eggplant, diced | 1 large |
| Sweet bell peppers, sliced | 2 (1 red, 1 yellow) |
| Dried oregano | 2 teaspoons |
| Fresh parsley, chopped | 2 tablespoons (for garnish) |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, combine olive oil, minced garlic, salt, black pepper, and dried oregano.
- Rub the mixture all over the chicken and under the skin for maximum flavor.
- In a large roasting pan, arrange diced eggplant and sliced sweet peppers, drizzle with olive oil, and season.
- Place the seasoned chicken on top of the vegetables in the roasting pan.
- Roast in the oven for approximately 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the chicken rest for 10 minutes before serving. Garnish with fresh parsley.
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Spicy Harissa Chicken With Celeriac and Gold Beets
Spicy Harissa Chicken With Celeriac and Gold Beets is a bold and flavorful dish that brings together the smoky heat of harissa paste with the earthy sweetness of celeriac and vibrant gold beets. This hearty recipe offers a satisfying meal loaded with delightful textures and colors, making it a notable choice for both casual dinners and special occasions.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4-5 lbs) |
| Harissa paste | 3 tablespoons |
| Olive oil | 3 tablespoons |
| Garlic, minced | 4 cloves |
| Celeriac, peeled and cubed | 1 medium |
| Gold beets, peeled and cubed | 2 medium |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fresh cilantro, chopped | 2 tablespoons (for garnish) |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix harissa paste, olive oil, minced garlic, salt, and black pepper; rub this mixture all over the chicken and under the skin.
- In a large roasting pan, combine cubed celeriac and gold beets, tossing them in olive oil, salt, and pepper.
- Place the seasoned chicken on top of the vegetables in the roasting pan.
- Roast in the oven for approximately 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Allow the chicken to rest for 10 minutes before serving; garnish with chopped cilantro.
