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Whole Roasted Chicken with Root Vegetables and Apples

Recipes, Entree

Jill Vedaa has fond memories of this recipe, courtesy of her mother. This one-pan meal is designed for any home cook to make with confidence. “It’s such an easy thing to do at home,” she says, “… and there’s a sense of gratitude that comes when you cook this meal — when you have the smell of roasted root vegetables and chicken in your house, knowing that there’s something delicious on the other side of that.”

Whole Roasted Chicken with Root Vegetables & Apples | Makes 4 servings
Recipe courtesy of Salt

1 free-range chicken
1/2 cup kosher salt
Zest of 1 lemon
1 teaspoon dry thyme
2 cloves garlic, minced
1 teaspoon whole cumin
1 teaspoon fresh ground pepper
1/2 stick unsalted butter
1 medium celery root, peeled
1 medium Spanish onion
2 sweet potatoes
4 parsnips, peeled 
A couple handfuls of baby Yukon potatoes
2 Honeycrisp apples, cored and cut into wedges
Olive oil for coating
Salt & pepper
Fresh thyme to taste

Mix all the spices and rub on every inch of the chicken. Cover and refrigerate for at least 4 hours (overnight is best). Preheat oven to 400 F. Remove chicken and rinse; pat dry thoroughly. Rub room temperature butter over the entire skin and under the skin. Roughly chop all vegetables except the baby Yukons. Toss, along with apple wedges, in olive oil, salt, pepper and fresh thyme. Cover the bottom of roasting pan with the vegetables and apples, place the chicken on top, cover loosely with foil, and place in preheated oven. Uncover after 45 minutes and continue to roast for about another 45 minutes, making the skin crispy. Make sure meat thermometer reads 165 F. Remove chicken from oven and let rest for 10 to 15 minutes. Remove chicken from roasting pan to a cutting board and arrange all the vegetables and apples in a serving dish. Cut chicken and arrange on top of the vegetables and apples to serve.