Roast chicken with herbs and root vegetables

• For 4 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Roast Chicken
  • Whole chicken : 1
  • Fresh rosemary : 2 sprigs
  • Fresh thyme : 2 sprigs
  • Fresh sage : 2 leaves
  • Garlic cloves : 4
  • Olive oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
• Root Vegetables
  • Carrots : 4
  • Parsnips : 2
  • Sweet potatoes : 2
  • Red onion : 1
  • Olive oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Rinse the chicken and pat it dry with paper towels.
• Place the chicken in a roasting pan.
• Stuff the cavity of the chicken with rosemary, thyme, sage, and garlic cloves.
• Rub the chicken with olive oil, salt, and black pepper.
• In a separate bowl, toss the root vegetables with olive oil, salt, and black pepper.
• Arrange the root vegetables around the chicken in the roasting pan.
• Place the roasting pan in the preheated oven and roast for 60 minutes, or until the chicken is cooked through and the vegetables are tender.
• Remove the chicken from the oven and let it rest for 10 minutes before carving.
• Serve the roast chicken with the roasted root vegetables.

Tips

• Make sure to rinse the chicken thoroughly before cooking.
• Letting the chicken rest after roasting allows the juices to redistribute, resulting in a juicier and more flavorful meat.

Information

• This recipe is paleo-friendly, as it uses whole, unprocessed ingredients.
• Feel free to add other herbs or spices to suit your taste preferences.