Nani’s Cozy November Roast Chicken and Root Vegetables
A warm and hearty roast dinner that fills the house with the perfect savory aroma for a chilly November evening.
recipesbynani.comThere is nothing quite like roasting a whole chicken when the air starts to turn crisp. This meal is a staple in my kitchen during November because it feeds the whole family and makes the house feel so welcoming.
My best advice is to make sure you pat the chicken skin very dry with paper towels before you add the oil. That simple trick is the secret to getting that golden, crispy skin everyone loves to fight over.
🧺 Ingredients
- 1 whole chicken, about 4 pounds
- 4 large carrots, peeled and chopped
- 1 pound baby potatoes, halved
- 1 large yellow onion, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry with paper towels and place it in the center of a large roasting pan.
- 3
Toss the carrots, potatoes, and onion wedges in a bowl with the olive oil, garlic, herbs, salt, and pepper.
- 4
Arrange the vegetables around the chicken in the roasting pan.
- 5
Rub the chicken skin with a little extra oil and season generously with salt and pepper.
- 6
Roast for about 60 to 75 minutes, or until the chicken juices run clear and the vegetables are tender.
- 7
Let the chicken rest for 15 minutes before carving to keep all the juices inside.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also shred the remaining meat to use in a quick soup the next day. This dish pairs perfectly with a crisp green salad or some warm crusty bread.
Made this recipe? Let us know how it went.
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