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Amazing Rosemary Citrus Roast Chicken with Parsnips

Rosemary Citrus Roast Chicken with Parsnips
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Enjoy this simple, flavorful Rosemary Citrus Roast Chicken with Parsnips. It’s a perfect one-pan meal for a cozy winter dinner, blending comforting tradition with fresh, bright flavors.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 lbs parsnips, peeled and chopped
  • 1 large orange, halved
  • 4 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. Rub the entire chicken with olive oil, salt, and pepper.
  3. Place half of the rosemary sprigs and one orange half inside the chicken cavity.
  4. Arrange the chopped parsnips in a single layer in a large roasting pan. Drizzle the parsnips with a little olive oil and sprinkle with salt.
  5. Place the seasoned chicken on top of the parsnips. Stuff the remaining rosemary sprigs and the other orange half around the chicken.
  6. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste occasionally with pan juices.
  7. Remove chicken from the oven. Let it rest for 10 minutes before carving. Toss the parsnips lightly before serving alongside the chicken.

Notes

  • For extra crispy skin, you can rub a little butter under the skin before roasting.
  • If your parsnips are very thick, cut them into smaller pieces so they cook at the same rate as the chicken juices help flavor them.
  • Spoon suggests this dish honors deep roots; Mei suggests a squeeze of fresh lemon juice over the finished dish for extra brightness.

Nutrition

Find it online: https://spoonsprout.com/rosemary-citrus-roast-chicken-parsnips-recipe/