One Pan Baked Chicken with Root Vegetables

I’ll show you 2 ways to make Baked Chicken with Root Vegetables. The chicken roasts on top of an assortment of veggies in this easy one pan dinner. It’s perfect for a busy weeknight and a meal the whole family will devour.

As the days grow shorter and the temperatures begin to dip, there’s something undeniably comforting about the warm, aromatic embrace of a home-cooked meal. While we often turn to familiar dishes to soothe our souls during the colder months, there’s always room to elevate our culinary repertoire and delight our taste buds. I’ll show you 2 ways to prepare the wholesome simplicity of baked chicken with the earthy, hearty flavors of root vegetables.

Picture this: succulent chicken pieces, seasoned to perfection, nestled alongside a medley of colorful root vegetables like carrots, onions, and potatoes. The oven’s gentle heat transforms these humble ingredients into a symphony of flavors and textures that will make your taste buds dance with joy.

Whether you’re planning a cozy family dinner, a special gathering with friends, or simply want to treat yourself to a nourishing, homemade meal, these recipes for Baked Chicken with Root Vegetables are sure to become a cherished staple in your kitchen. Let’s dive into the ingredients, techniques, and the sheer delight of creating this comforting dish that warms not only your body but your heart as well.

2 Ways to Make Baked Chicken with Root Vegetables

Because this recipe is so delicious, easy, and inexpensive to make I tend to make it often. I’ll show you 2 different ways to season your chicken so you can rotate the recipes for a variation in flavors (Thyme Lemon and Lemon Sage). The vegetables are cooked the same for both versions of the recipe.

What kinds of Root Vegetables can you use?

Despite the name, not all “root vegetables” are roots. It’s a culinary term, not a botanical term. Some root vegetables are roots but others are bulbs, tubers, or other underground parts of the plant.

For these Baked Chicken with Root Vegetables recipes, try mixing up your assortment of vegetables for different dinners. You can use any combination of the following root vegetables:

• all kinds of potatoes (white, sweet, red, purple)
• all kinds of carrots (whole or baby carrots)
• Brussels sprouts
• parsnips
• rutabagas
• turnips
• onion (yellow or red)
• yams
• fennel

Prepping the Chicken

Start by preheating your oven to 425 degrees Fahrenheit.
Check the cavity to see if a bag of giblets or the neckbone was included. If so, remove and discard.
Are there any pin feathers on the outside of the bird? If so, pluck them using some kitchen tweezers.
Pat the chicken dry with a paper towel. Getting the chicken as dry as possible will help produce a crispier skin.
Liberally salt and pepper the whole chicken on all sides.
Cut the lemon and whole garlic in half. Place inside the chicken cavity.

Version #1: Thyme Lemon Chicken

Remove leaves from several fresh thyme sprigs.
Add thyme leaves to softened butter. Mix to combine.

Version #2: Lemon Sage Chicken

Chop fresh sage into tiny pieces.
Add chopped sage leaves to softened butter. Mix to combine.

Adding the Flavor

Lift the skin covering the breast. Place about half of the butter mixture under the skin and spread to cover as much as possible.
Melt the remaining butter mixture and use a basting brush to cover the entire outside of the chicken.

The Root Vegetables

Cut small potatoes in half and chop onion into large chunks.
You can use whole baby carrots or peel and chop carrots into large chunks.
Place all root vegetables in to the baking dish. Pour on the olive oil, salt, and pepper. Mix to evenly coat the vegetables.

 There is no need to add any additional seasonings to the veggies, but they will still be full of flavor. As the chicken roasts, the seasonings and juices drip down onto the vegetables, packing them with deliciousness.

Putting It All Together

Place the chicken on top of the vegetables.
Tie the legs together with baking string. Tuck the wings under the bird so they do not burn. This will ensure an even bake on the chicken.
Bake at 425 degrees for 15 minutes. Then, reduce the temperature to 350 degrees and bake for 1 hour and 10 minutes or until an instant read thermometer reads 165 degrees.
Remove the chicken from the oven and place on a cutting board. Allow to rest for 15 minutes before carving.

How To Tell When the Chicken Is Done

Use an instant-read thermometer. Place the probe at the thickest part of the thigh, but do not touch the bone. The chicken is done when the temperature reads 165 degrees Fahrenheit.

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