Chicken
Roasted Garlic Chicken & Vegetables
A quietly good Sunday dinner: bone-in chicken and root vegetables roasted together in roasted garlic olive oil.
- 1 hr 5 min total
- 15 min prep
- 50 min cook
- Easy
- Serves 4
- Chicken
Ingredients
- 3 lb bone-in chicken pieces, patted dry
- 4 tbsp Roasted Garlic Olive Oil, divided
- 1 lb carrots, cut into batons
- 1 lb baby potatoes, halved
- 1 onion, cut into wedges
- 1 head garlic, top sliced off
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 lemon, halved
Let’s make it
- Heat the oven to 400F.
- Rub the chicken all over with 2 tbsp Roasted Garlic Olive Oil, then season with half the salt, pepper and thyme, working some under the skin.
- Toss the carrots, potatoes and onion with the remaining oil and seasoning and spread them in a roasting pan. Nestle the garlic head in, cut side up.
- Set the chicken on top of the vegetables, skin side up, and roast 45-50 minutes, until the skin is bronzed and the thickest piece reaches 165F.
- Rest the chicken 10 minutes. Squeeze the softened garlic cloves and the lemon over the vegetables and toss.
Why it works
Roasting the chicken above the vegetables means everything underneath cooks in the drippings, and a whole head of garlic turns sweet enough to mash straight into the pan.
The OTM finish
Spoon the pan juices, now carrying the roasted garlic olive oil, back over the carved chicken.
Make it your own
Swap in parsnips or fennel, use all thighs for a faster pan, or add a cup of white wine to the vegetables for a looser sauce.
Quick tip
Pat the chicken skin completely dry before oiling. Dry skin browns; damp skin steams.
Shop the recipe
The bottle this recipe is built on.