Herb-Infused Roasted Chicken with Sweet Potatoes and Carrots
This Herb-Infused Roasted Chicken with Sweet Potatoes and Carrots is a delightful one-pan dish that combines succulent chicken with the sweet, earthy flavors of roasted vegetables. Guided by the aromatic notes of fresh thyme and the sweetness from caramelized sweet potatoes and baby carrots, this meal is as visually appealing as it is flavorful. Perfect for a family dinner, this recipe not only saves on clean-up but also highlights the seasonal bounty of vegetables. Your kitchen will be filled with incredible aromas that will make everyone gather around the table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
chicken broth
1/4 cup (liquid)
olive oil
2 tablespoons (liquid)
salt
1 teaspoon (to taste)
fresh thyme
1 teaspoon (fresh, chopped)
black pepper
1/2 teaspoon (to taste)
sweet potatoes
2 medium (peeled and cut into 8 pieces each)
baby carrots
1 1/2 cups (cut in half lengthwise)
onion
1 large (cut into 8 wedges)
garlic cloves
8 (finely chopped)
roasting chickens
3 1/2 lbs (cut up)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, whisk together the chicken broth, olive oil, salt, fresh thyme, and pepper until well combined.
3
Add the sweet potatoes, baby carrots, onion wedges, and finely chopped garlic to the bowl, tossing gently to coat the vegetables evenly with the broth mixture.
4
Using a slotted spoon, transfer the coated vegetables to a 15x10x1 inch ungreased jelly roll pan, arranging them on one half of the pan.
5
In the same bowl, add the cut-up chicken pieces and turn them to coat all sides with the remaining broth mixture.
6
Place the chicken pieces, skin side down, on the other half of the pan, ensuring to arrange the legs and thighs along the edges for even cooking.
7
Bake in the preheated oven for 30 minutes.
8
After 30 minutes, carefully stir the vegetables and turn the chicken pieces to ensure even roasting.
9
Continue baking for an additional 30 to 40 minutes, or until the vegetables are tender and the juices of the chicken run clear when pierced at the thickest piece. The breast should reach an internal temperature of 170°F (77°C) while the thighs and legs should be 180°F (82°C).
10
Once done, allow to rest for a few minutes before serving to let the juices redistribute. Enjoy your hearty and flavorful meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is 3 1/2 lbs of roasting chicken, cut into pieces.
What vegetables are included in this dish?
This recipe includes sweet potatoes, baby carrots, and a large onion.
At what temperature should the oven be preheated?
The oven should be preheated to 425°F (220°C).
How much chicken broth is required?
The recipe calls for 1/4 cup of chicken broth.
How much olive oil is used?
Two tablespoons of olive oil are used in the broth mixture.
What herb provides the primary aroma in this dish?
Fresh thyme is the primary herb used for flavoring.
How should the sweet potatoes be prepared?
Peel 2 medium sweet potatoes and cut each into 8 pieces.
How should the baby carrots be cut?
The 1 1/2 cups of baby carrots should be cut in half lengthwise.
How should the onion be prepared?
Cut one large onion into 8 wedges.
How many garlic cloves are needed?
The recipe requires 8 garlic cloves, which should be finely chopped.
What type of baking pan is recommended?
A 15x10x1 inch ungreased jelly roll pan is recommended.
How do you prepare the coating mixture?
Whisk together the chicken broth, olive oil, salt, fresh thyme, and pepper in a large mixing bowl.
Should the vegetables or chicken be coated first?
The vegetables should be coated first in the broth mixture before the chicken.
Where should the vegetables be placed on the pan?
Arrange the coated vegetables on one half of the jelly roll pan.
How should the chicken pieces be placed on the pan initially?
Place the chicken pieces skin side down on the other half of the pan.
Why are the legs and thighs placed at the edges of the pan?
They are placed along the edges to ensure even cooking.
How long is the initial baking time?
The initial baking time is 30 minutes.
What steps are taken after the first 30 minutes of baking?
Carefully stir the vegetables and turn the chicken pieces over.
What is the additional baking time after turning the chicken?
Bake for an additional 30 to 40 minutes.
What is the target internal temperature for the chicken breast?
The breast should reach an internal temperature of 170°F (77°C).
What is the target internal temperature for the chicken thighs and legs?
The thighs and legs should reach an internal temperature of 180°F (82°C).
How can you tell if the chicken is done without a thermometer?
The juices should run clear when the thickest piece of chicken is pierced.
How do you know when the vegetables are finished roasting?
The vegetables are finished when they are tender.
Why should the dish rest before serving?
Allowing it to rest for a few minutes lets the juices redistribute for better flavor and moisture.
Is the baking pan greased for this recipe?
No, the recipe specifies using an ungreased jelly roll pan.
What are the main seasonings used?
The main seasonings are salt, black pepper, fresh thyme, and garlic.
How much salt and pepper are required?
The recipe calls for 1 teaspoon of salt and 1/2 teaspoon of black pepper.
What makes this a convenient meal for busy nights?
It is a one-pan dish, which saves on clean-up time.
What is the flavor profile of the roasted vegetables?
The vegetables have sweet, earthy flavors that are enhanced by caramelization.
How is the garlic prepared for the recipe?
The garlic should be finely chopped before being added to the vegetable mixture.