Savory Roasted Chicken with Sweet Root Vegetable Medley

1Preheat your oven to 200°C (400°F).

2In a very large roasting pan or on two large baking sheets, combine the butternut squash, carrots (4 medium), parsnips (3 medium), onion, bell pepper, and smashed garlic (4 cloves) cloves.

3Drizzle the vegetables with 2 tablespoons of the olive oil (¼ cup). Season with 1 teaspoon of dried rosemary (2 tsp), 1/2 teaspoon of dried thyme (1 tsp), 1 teaspoon of salt, and 1/2 teaspoon of black pepper (1 tsp). Toss thoroughly until all vegetables are evenly coated. Spread the vegetables into a single layer.

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

5Rub the remaining 2 tablespoons of olive oil (¼ cup) 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 (2 tsp) and 1/2 teaspoon of dried thyme (1 tsp).

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

7Roast 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.

8If 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.

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