Roasted Chicken with Root Vegetables


Make this dish colorful by using purple, yellow and orange carrots!

  • 4 pieces bone-in chicken
    (breasts, thighs or drumsticks) 
  • 1½ lbs carrots*, peeled and cut into chunks about 2-3 inches
  • 1 large onion, peeled and cut into chunks
  • 1 clove of garlic
  • 4 tbs extra-virgin olive oil
  • 1 tbs chopped fresh rosemary
  • salt and ground black pepper, to taste 

  1. Preheat oven to 425°F.
  2. Place carrots and onion in a single layer on a greased baking sheet.
  3. Cut the top off a clove of garlic and discard. Place remaining clove on baking sheet.
  4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, salt and pepper.
  5. Place chicken with the vegetables. Rub the chicken with remaining olive oil and season with salt and pepper.
  6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 30 minutes, depending on size of chicken. Breasts will take a few minutes longer than thighs or drumsticks.  Chicken should be cooked to an internal temperature of 165°.

Serves 4 | Prep Time 60 min

TIP: Substitution

  • Substitute parsnips for half the carrots for a flavorful variety
  • For additional vegetables & flavor, you can add in green beans or broccoli.
  • To save time, cut the vegetables ahead of time.  Store them in the fridge in a covered bowl until you are ready to season & add them to the baking sheet.