ROASTED WHOLE CHICKEN AND ROOT VEGETABLES

THE JUICIEST CHICKEN YOU’VE EVER HAD, WITH A SIDE OF SWEET AND SIMPLE ROOT VEGETABLES - PARSNIPS, SQUASH, POTATOES, AND MORE!

4-6 servings, 1 hour 40 minutes

Ingredients:

3-4 lb whole chicken
1/2 cup cold butter (salted or unsalted, preferably Kerrygold)
1 bunch of rosemary (optional)
1 orange, sliced
1 onion, sliced
1 butternut squash, peeled and cubed
4-6 parsnips, peeled and cubed
Olive Oil
Salt
Pepper

The Blistered Peppers Take:

Why does it seem like roasted chicken gets such a bad rap? Is it reminiscent of what our grandparents used to served for family dinner… only it was prepared badly and over-cooked? Or is because grocery stores sell rotisserie birds by the hundreds and while it satisfies the need for a quick dinner, it also is insanely dried out? I’ve gotten the Vons and Morton Williams chickens more times than I can count and have always had to dip each bite in a heaping amount of hummus just combat how dry the meat is. Anyways… if this is the way you picture roasted chicken, I’m here to change that! Roasted chicken, when done well, is epic.

For me, a roasted chicken with veggies is straight up comfort food. Only without the guilt of eating unhealthy. The best part about it is it’s perfect in the spring and equally delicious during the colder months. I make my chicken the way I make my Thanksgiving turkey and that’s with lots of butter, lots of olive oil, and lots of basting. Sure this is a little cocky, but no one has ever used the word ‘dry’ when describing my whole roasted birds. Seriously, you need to trust me (and the Kerrygold butter).

To be honest, I came across this tactic when a friend and I were roasting a chicken and used so much butter that once we cut into the bird, you couldn’t even taste the chicken. You tasted butter. And, only butter. Now, some of you may like that, but it’s 2022, good health is king so let’s tow the line between ‘good as hell’ and heart attack! This recipe is just that and the outcome is optimal juiciness!

The best part about this recipe is that, apart from the preparation, it’s really easy (one pan meal!) and serves a whole family. Or you can make it for you and your partner and you’ll be sure to have leftovers for the next few days. 

Did I forget to mention it’s super versatile? The veggies are interchangeable. If you want to use baby potatoes - which also avoids prep because you can roast them whole - or chopped carrots or sweet potatoes, go for it! I’ve made this recipe countless times and used all sorts of root vegetables. Typically, I roast the veggies in the same pan as the chicken (soak up those juices baby!). My favorite roasting pan is Le Creuset. But, if you want less juice and more veggie, the veggies can also be roasted on a separate baking sheet with a drizzle of olive oil, salt, and pepper.

Steps:

1. Preheat oven to 425 degrees.

2. Prepare the chicken: Remove the chicken giblets and rinse the chicken inside and out - take caution here as you don’t want to spray bacteria all around the kitchen. Pat the bird dry with paper towels. With the chicken back side up/breast side down, carefully separate the skin from the meat by using your fingers to poke between. Cut about 2 tablespoons of the cold butter into slices, then place the slices in the little pockets between the skin and meat. Smother one side of chicken with about 1 tablespoon of room temperature butter. Liberally cover in salt and pepper. Flip the chicken into the roasting pan. The chicken breast should now face up. Repeat steps: separate skin from meat, add slices of butter, smother skin with additional butter, season with salt and pepper. 

3. Slice the onion and orange about ¼ inch thick. Stuff the chicken cavity with the onion and orange slices, and a bunch of fresh rosemary. 

4. Place in the oven and roast for about 30 minutes. Meanwhile, prep the veggies: peel and cut the parsnips and butternut squash into about ½ inch chunks. 

5. Remove the chicken from the oven, baste with the juices and butter that surround the bottom of the pan. Add the cut vegetables to the sides of the chicken and mix with remaining butter, a dash of olive oil, salt and pepper. Place in the oven again and roast for another 30-50 minutes - basting again halfway through. 

   • Chicken is done when the internal temperature is 165. 

Slice the chicken and serve with the roasted vegetables. Maybe even break off a piece of baguette and soak up the juice still lingering in the pan! I’m just saying the juiciness is real!