Whole Roasted Chicken
with Root Vegetables

Whole Roasted Chicken With Root Vegetables


Roasted Chicken
  • 1 large chicken
  • 1 Tbsp dried thyme
  • 4 stalks of celery cut in half
  • 2 onions peeled and halved
  • ¼ tsp salt
  • ½  tsp  fresh ground pepper
  • 2 Tbsp olive oil
Root Vegetables
  • 2 onions peeled and cut into quarters
  • 4 cloves garlic cut in half
  • 4 carrots and/or parsnips, scrubbed and chopped
  • 4 potatoes, scrubbed and cut into quarters
  • ½  turnip roughly chopped
  • ½ tsp fresh ground pepper, salt, and thyme
  • 2 Tbsp olive oil

Cooking Instructions

  1. Preheat oven to 500 F.
  2. Rinse and pat dry chicken
  3. Arrange the celery and onions in the bottom of a roasting pan large enough for chicken and root vegetables to all fit. Place the chicken on top of the celery and onions. Sprinkle chicken with olive oil and season evenly with thyme, salt, and pepper. Place in pan in the oven and reduce the temperature to 350 F. Set timer for 15 minutes.
  4. Meanwhile chop up your root vegetables and toss with the olive oil and spices.  When timer sounds add the root vegetables to your chicken pot and cook for an additional 1 hour 15 minutes or until an internal thermometer reaches 165 F.
  5. Remove from oven and let sit 5 minutes before serving. Optional – Pour off drippings and blend with 2 Tbsp flour in small saucepan over medium heat until thickens.
  6. Reserve the carcass, place in large pot and cover with cold water. Add additional carrots, celery, and onions bring all to a simmer. Leave to gently simmer for an hour then strain into clean container and refrigerate for later use, or place in crockpot on low setting for 8 to 10 hours.