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As the leaves begin to change and the air turns crisp, there's a certain magic in the kitchen that invites us to embrace the comforting flavors of autumn. One recipe that perfectly encapsulates the essence of this season is the "Harvest Bliss: Autumn Herb Roast Chicken with Root Veggies." This dish not only celebrates the bounty of fall produce but also offers a delightful combination of flavors that warms the soul and nourishes the body.

Autumn Herb Roast Chicken with Root Veggies

Embrace the magic of autumn with the delicious Harvest Bliss: Autumn Herb Roast Chicken with Root Veggies. This comforting dish combines a whole roasted chicken infused with aromatic herbs and a medley of sweet root vegetables, perfect for gathering friends and family around the table. With its crispy skin and tender meat, paired with nutritious veggies, this recipe offers a flavorful and wholesome meal ideal for cozy evenings. Discover how to create this autumn favorite!
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Ingredients
  

For the Chicken:

1 whole chicken (approximately 4-5 lbs)

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon fresh sage, finely chopped

Salt and freshly ground black pepper, to taste

For the Veggies:

3 large carrots, peeled and cut into sticks

2 parsnips, peeled and cut into sticks

1 large sweet potato, peeled and cubed

1 red onion, peeled and quartered

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon smoked paprika (optional, for added flavor)

Fresh herbs (such as parsley or thyme) for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting.

    Prepare the Chicken Marinade: In a medium bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, rosemary, thyme, sage, salt, and pepper. This flavorful marinade should coat the chicken thoroughly, so be sure to rub it generously over the entire surface and under the skin where possible.

      Prepare the Veggies: In a large mixing bowl, combine the carrot sticks, parsnip sticks, sweet potato cubes, and quartered red onion. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika (if using). Toss everything together until the vegetables are well coated in the oil and seasonings.

        Arrange in Roasting Pan: Take a large roasting pan and position the seasoned chicken breast-side up in the center. Surround the chicken with the prepared root vegetables, distributing them evenly around the chicken to promote uniform cooking.

          Roast the Chicken and Veggies: Place the roasting pan in your preheated oven, where it will roast for approximately 1 hour and 15 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) at its thickest part (usually the breast). Halfway through the roasting time, gently stir the vegetables to ensure they cook evenly and develop a nice caramelization.

            Rest the Chicken: Once the chicken is perfectly roasted, carefully remove the pan from the oven. Allow the chicken to rest for about 10-15 minutes; this step is crucial for juicy meat. Cover it loosely with aluminum foil to keep it warm during this resting period.

              Serve: After resting, carve the chicken into serving pieces. Arrange it on a platter alongside the beautifully roasted root vegetables. If desired, sprinkle fresh herbs over the top to enhance presentation and flavor.

                Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8

                  - Presentation Tips: For an appealing presentation, serve the chicken and vegetables on a rustic wooden board or a large white platter. Scatter some chopped fresh herbs around the dish for a pop of color and freshness.