Herb-Roasted Chicken with Root Vegetables

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 teaspoons dried sage
• Salt and pepper to taste
• 4 carrots, peeled and cut into chunks
• 4 parsnips, peeled and cut into chunks
• 2 onions, cut into wedges
• 4-6 small potatoes, quartered

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Make sure the chicken is cleaned and patted dry. Place it on a roasting pan or a rimmed baking sheet.
3. In a small bowl, mix together the olive oil, dried thyme, dried rosemary, dried sage, salt, and pepper.
4. Rub the herb mixture all over the chicken, making sure to coat it evenly.
5. In a separate bowl, toss the carrots, parsnips, onions, and potatoes with a drizzle of olive oil, salt, and pepper.
6. Arrange the vegetables around the chicken on the same roasting pan.
7. Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature of the chicken should read 165°F (74°C).
8. Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving.
9. Serve the herb-roasted chicken with the roasted root vegetables on the side.

Flavor Profile: The herb-roasted chicken with root vegetables delivers a comforting, savory flavor profile. The combination of thyme, rosemary, and sage infuses the chicken with aromatic herbs, while the roasted root vegetables add sweetness and depth to the dish. This recipe is sure to impress your guests and leave them satisfied. Enjoy your dinner party!