Whole Roasted Chicken with Root Vegetables

City Market Prepared Foods

This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.

Prep Time

120 minutes

Cook Time

30 minutes


6 6


4 pounds chicken, whole
6 cloves garlic
6 thyme, fresh (sprigs)
2 leek
1 rutabaga (large)
1 turnip (large)
4 carrot
3 parsnip
1 onion
8 potato, Yukon Gold (red potatoes)
1⁄4 cup canola oil


Preheat oven to 475°. Remove neck and giblets from chicken, allow chicken to stand at room temperature for at least 1 hour. Remove wishbone from chicken (optional).

Season inside cavity of bird with salt and pepper. Add 3 garlic cloves and thyme sprigs to cavity, rub seasonings inside the chicken to infuse flavor. Truss the chicken.

Trim green tops and roots off leeks. Cut in half the long way and rinse thoroughly. Cut on a 45° bias about ¾” cut. Trim and peel rutabaga and turnip, then cut into ¾” wedges. Peel carrots and parsnips. Cut into ¾” nuggets.  Wash potatoes and cut into ¾” pieces. Combine the vegetables and garlic, then toss with oil, salt and pepper. Spread them into a cast iron or roasting pan.

Season the entire outside of the chicken. Make a small well in the center of the vegetables. Nestle the seasoned chicken onto vegetables, head down and legs up. Place chicken in oven for 25 minutes. Adjust chicken slightly to expose the breast side.

Lower heat to 425° and continue to roast for 30-45 minutes, until internal temperature reads 150-155°. Check vegetables to ensure doneness. Allow chicken to rest 20 minutes before cutting.

Transfer chicken to a cutting board, then place the roasting pan over a burner. Allow drippings to come to a boil for 2-3 minutes, deglazing the pan. Slice chicken into 8 pieces: Section the thigh, leg and wings, then slice breasts. Enjoy.