Savory Roasted Chicken with Sweet Root Vegetable Medley

1.Preheat your oven to 200°C (400°F).

2.In a very large roasting pan or on two large baking sheets, combine the butternut squash, carrots, parsnips, onion, bell pepper, and smashed garlic cloves.

3.Drizzle the vegetables with 2 tablespoons of the olive oil. Season with 1 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss thoroughly until all vegetables are evenly coated. Spread the vegetables into a single layer.

4.Pat the chicken pieces thoroughly dry with paper towels. This ensures crispy skin.

5.Rub the remaining 2 tablespoons of olive oil over the chicken skin. Season the chicken generously with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the remaining 1 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme.

6.Arrange the seasoned chicken pieces directly on top of the seasoned vegetables in the roasting pan, ensuring the skin side is up.

7.Roast for 45 to 60 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 74°C (165°F) in the thickest part of the thigh. The vegetables should be tender and caramelized.

8.If the vegetables begin to brown too quickly before the chicken is cooked, you may gently stir them once halfway through cooking, avoiding the chicken pieces.

9.Remove the pan from the oven and let the chicken rest for 5-10 minutes before serving alongside the roasted root vegetables and pan juices.