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Roast chicken has long held a cherished place in the hearts and homes of families around the world. It is more than just a meal; it symbolizes warmth, comfort, and the joy of gathering with loved ones. As the leaves turn and the air becomes crisp, the aroma of a perfectly roasted chicken filling the kitchen evokes memories of family dinners and seasonal celebrations. This is where the "Harvest Harmony Roast Chicken" comes into play—a delectable dish that embodies the spirit of autumn with its vibrant flavors and comforting textures.

Autumn Herb Roast Chicken with Root Veggies

Get cozy this autumn with the Harvest Harmony Roast Chicken, a timeless favorite that brings warmth and joy to family gatherings. This delightful recipe combines a juicy roast chicken with a medley of seasonal vegetables like carrots and sweet potatoes, infused with fresh herbs such as rosemary and thyme. The result is a perfect balance of flavors that will make every meal a celebration. Embrace the comfort of this dish and create lasting memories around the table with loved ones.
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Ingredients
  

1 whole chicken (about 4-5 lbs)

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

2 cloves garlic, minced

Salt and black pepper, to taste

4 large carrots, peeled and cut into chunks

3 medium parsnips, peeled and cut into chunks

2 medium sweet potatoes, peeled and cut into cubes

1 red onion, cut into wedges

1 lemon, halved

1 cup low-sodium chicken broth

Fresh herbs for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken dry with paper towels to ensure crispy skin. In a bowl, whisk together olive oil, Dijon mustard, rosemary, thyme, sage, minced garlic, salt, and pepper until well combined.

      Season the Chicken: Rub the herb mixture all over the chicken, making sure to coat both the outside and inside the cavity. Squeeze the juice of one lemon half over the chicken, and place the halved lemon inside the cavity for added flavor.

        Prepare the Veggies: In a large mixing bowl, toss the carrots, parsnips, sweet potatoes, and red onion with a drizzle of olive oil, salt, and pepper. Spread the vegetables evenly in a large roasting pan.

          Add the Chicken: Place the seasoned chicken on top of the root vegetables in the roasting pan. Pour the chicken broth around the chicken and veggies to help keep everything moist during roasting.

            Roast in the Oven: Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with the pan juices halfway through the cooking time for extra flavor and moisture.

              Rest the Chicken: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat.

                Serve and Enjoy: Carve the chicken and serve it alongside the roasted root vegetables. Garnish with fresh herbs if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 40 minutes | 4-6 servings