HerbRoasted Chicken with Root Vegetables

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Make sure the chicken is cleaned and patted dry. Place it on a roasting pan or a rimmed baking sheet.

3. 3

   In a small bowl, mix together the olive oil, dried thyme, dried rosemary, dried sage, salt, and pepper.

4. 4

   Rub the herb mixture all over the chicken, making sure to coat it evenly.

5. 5

   In a separate bowl, toss the carrots, parsnips, onions, and potatoes with a drizzle of olive oil, salt, and pepper.

6. 6

   Arrange the vegetables around the chicken on the same roasting pan.

7. 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. 8

   Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving.

9. 9

   Serve the herb-roasted chicken with the roasted root vegetables on the side.