Garlic Roast Chicken with Root Vegetables

This is one of my favorite ways to cook a whole chicken. It's so simple and delicious all at the same time. I also love the flavor combination of these vegetable. If you've never had parsnips, this is a good way to start.

printable version

 you'll need: 3 parsnips, 5 carrots, 6-8 potatoes, 2 onions, 2 tsp minced garlic, plus liquid from the jar, 2 tsp broth base, 3/4 C water (not pictured), 5 lb roasting chicken, kosher salt, pepper, and extra virgin olive oil
Preheat oven to 400 F

 Combine the broth base with the water (or use 3/4 C chicken broth). Set aside.

 Cut the potatoes, carrots, parsnips, and onions into bite size pieces.

 Toss the potatoes, carrots, parsnips, and onions (reserving 1/2 of one onion for the chicken cavity) in a roasting pan with broth and 2 tsp garlic.

 Season chicken cavity with salt and pepper, then stuff with reserved onion. Place chicken breast side down, season with salt and pepper and brush with olive oil.

 Bake 30 minutes. Turn chicken over, season, brush with oil and some of the garlic juice from the jar, and continue cooking until fully cooked and juices run clear (about 1 hour).

Serve and enjoy!

If you'd like a printable copy of this recipe, click here.

Have you ever tried parsnip?