If you have been reading my blog for a while you probably know I am a big fan of the roasted chicken. And I love more than just the taste. I love the simplicity. I love that roasted chicken and vegetables are a healthy, satisfying combination. I adore that it’s a ‘one pan meal’ and the after dinner clean up is easy. I could go on… but instead I’ll just tell you this Spicy Roast Chicken with Roasted Root Vegetables is a new favorite.
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The Root Vegetables:
I am using some vegetables I have not used in a roasted chicken recipe before. Parsnips (so underrated!), fennel (celery’s slightly licorice flavored cousin) and sweet potatoes. Shallots, of course are a regular around here and a favorite in roasted chicken recipes because they caramelize beautifully in the pan.
The chicken will be glazed with a combination of olive oil, fresh orange juice, spicy brown mustard and thyme giving the chicken that perfectly brown crispy skin. Don’t worry if you are not a mustard lover, my family is not fond of mustard but love this recipe (and this pork and this chicken). In fact they didn’t even know mustard was in these recipes until I told them. Which means they like mustard blends and just don’t know it!
All Trussed Up and No Where to Go…
Trussing allows the bird to cook more evenly. So bind those legs with trussing string or reusable silicon trussing bands and tuck those wings behind the bird’s back like she was laying on the beach and you are good to go.
Plate it Up!
Serve alone, with a side salad or Grandma Julia’s Green Beans and be sure to watch this video to learn how to carve a chicken! This meal is grain and dairy free, Paleo and Whole 30 compliant!
The Recipe: Spicy Roast Chicken With Root Vegetables
You will need a good roasting pan (I use this All Clad) and a good knife (this is my knife), and basting brush. I use this mustard (contains no sugar and has just the right amount of heat!) If you worry about knowing when your chicken is done an instaread thermometer may be for you! To learn to carve a chicken watch my video tutorial here. Save the giblets and bones to make nutritious bone broth!
How spicy this chicken is will depend on what brand of mustard you use. Please use a four pound chicken. If you use a bigger chicken you will need to add 15 minutes cooking time for every pound. Paleo/ Whole 30 compliant.
- 1 - 4 pound chicken If you use a bigger chicken you will need to add cooking time
- Sea salt
- 2 medium sweet potatoes peeled and cut into 1/2" cubes
- 1 Fennel bulb bottom cut off and thinly sliced
- 3 small or one large parsnip, peeled, and cut into 1/2" cubes
- 6 large shallots peeled and quartered
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- ½ tsp pepper
- 1 Tablespoon spicy brown mustard
- ¼ cup fresh squeezed orange juice
- 2 tablespoons olive oil
- 1 tsp dried or fresh thyme
- 1 Tablespoon spicy brown mustard
- 4 Tablespoons butter clarified butter or ghee
- pinch of sea salt pinch of pepper
If possible, remove bird from fridge an hour before prepping
Preheat oven to 400 degrees and place oven rack in center of oven. If chicken starts to brown too much toward the end of cooking, tent with foil.
Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
Season entire chicken with sea salt and freshly ground pepper.
Tuck wings behind back, and tie legs with cooking string or silicon bands. Set aside.
Prep veggies and place in roaster. Combine ingredients for vegetable seasoning and whisk.
Drizzle over veggies and toss. Separate vegetables a little to accommodate chicken.
Place chicken in pan.
Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
While chicken is cooking place all ingredients for glaze into a small sauce pan.
Bring to a simmer, stirring. Allow to thicken slightly. Remove from heat.
When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
Once removed, allow chicken to 'rest' for ten minutes before carving.
If vegetables aren't quite browned enough, remove just the chicken to 'rest' and place the veggies back in the oven and set to broil. This will brown your vegetables to crispy perfection but keep an eye on it!
Carve chicken, serve.
I hope you enjoy this warm comforting dish all winter ~ Linda Spiker
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Whole 30, grain free, gluten free, dairy free option
This sounds fantastic!!!
I’m going to need to try that mustard you suggested
Mmm! Roast chicken is one of my favorite dinners. This sounds so good!
I wonder if I can sub in some beets for the potatoes. I have so many of them. Love this recipe!
Sure you can but all your veggies will be red. But that’s ok!
Having chicken tonight. Yum
I have never tried a glaze on roasted chicken. (Believe it or not.) I can’t wait to combine the mustard, ghee and citrus!
This looks so good!!! I love all of those flavors + fennel and parsnips are some of my favorites. Yum! Shared and pinned.
Oh my goodness- spicy brown mustard and thyme?! This looks sooo good!! Love that serving dish, too!
Yum! I’ll have to try this version next time I roast a chicken!
This looks like a great meal for the whole family to enjoy.
Gosh, this was good. One of the best recipes I’ve ever found online, and DEFINITELY the best chicken/root veggie recipe. Thanks!!
Glad you liked it!