One-Pan Roast Chicken with Root Vegetables

Ingredients

• 2 Whole Chicken (about 4‑5 lb each, patted dry)
• 1 lb Carrots (peeled and cut into 1‑inch chunks)
• 1 lb Parsnips (trimmed and cut into 1‑inch chunks)
• 1.5 lb Red Potatoes (scrubbed; skin left on; cut into 1‑inch pieces)
• 6 Shallots (halved, root end left intact)
• 5 Tbsp Olive Oil (1 Tbsp for vegetables, 4 Tbsp for vinaigrette)
• 1 tsp Salt (divided between veg and chicken; season to taste)
• 1 tsp Black Pepper (divided between veg and chicken; freshly ground preferred)
• 6 Tbsp Fresh Tarragon (chopped; 3 Tbsp under chicken skin, 3 Tbsp for vinaigrette)
• 0.33 cup Fresh Parsley (chopped, stems removed)
• 2 Tbsp Sherry Vinegar (adds floral acidity to vinaigrette)
• 1 tsp Dijon Mustard (smooth, adds depth to vinaigrette)
• 1 spray Cooking Spray (to coat roasting rack)
• 2 ft Kitchen Twine (for trussing legs)

Instructions

1. Preheat Oven

   Set the oven to 475°F (246°C) and allow it to preheat while you prepare the ingredients.

   Time: PT15M

   Temperature: 475°F

2. Prep Vegetables

   Peel the carrots and trim ends, then cut into 1‑inch chunks. Scrub the red potatoes and cut into 1‑inch pieces (no need to peel). Trim parsnips and cut into 1‑inch chunks, adjusting for thickness. Halve the shallots, keeping the root end attached.

   Time: PT15M

3. Season Vegetables

   Place all cut vegetables in a large bowl. Drizzle with 1 Tbsp olive oil, sprinkle with ½ tsp salt and ½ tsp black pepper, and toss until evenly coated.

   Time: PT5M

4. Arrange Pan and Rack

   Spread the seasoned vegetables in a single layer in the roasting pan. Position the roasting rack on top and give it a light spray of cooking spray to prevent sticking.

   Time: PT2M

5. Prepare the Chickens

   Pat the chickens dry with paper towels. Tuck each wing back behind the breast. Gently loosen the skin over each breast and slide in 3 Tbsp chopped tarragon (total 6 Tbsp for two birds). Season the entire birds liberally with salt and pepper. Tie the drumsticks together with kitchen twine.

   Time: PT15M

6. First Roast (Upside‑Down)

   Place the chickens breast‑side down on the rack (dark meat exposed). Roast for 20 minutes.

   Time: PT20M

   Temperature: 475°F

7. Flip and Continue Roasting

   Using tongs, flip each bird breast‑side up. Roast until the thickest part of the breast reaches 160°F and the thigh reaches 175°F, about 1 hour.

   Time: PT1H

   Temperature: 475°F

8. Rest the Chickens

   Remove the birds from the rack and place them on a cutting board. Tent loosely with foil and let rest for 15 minutes. This allows juices to redistribute and drip onto the vegetables.

   Time: PT15M

9. Caramelize Vegetables on the Stovetop

   Transfer the roasting pan (or move vegetables to a skillet) to the stovetop. Set burners to medium‑high and stir the vegetables, cooking for about 10 minutes until excess liquid evaporates and the veg are nicely browned.

   Time: PT10M

10. Make Tarragon‑Parsley Vinaigrette

    In a small bowl combine 1/3 cup chopped parsley, 3 Tbsp chopped tarragon, 1/4 cup olive oil, 2 Tbsp sherry vinegar, 1 tsp Dijon mustard, and a pinch of salt and pepper. Whisk until emulsified.

    Time: PT5M

11. Carve and Serve

    Using kitchen shears, cut the twine and remove the legs. Slice the breast meat off the bone, then cut into 1‑inch slices. Arrange chicken slices and roasted vegetables on plates, drizzle with the herb vinaigrette, and serve.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g