Roast Chicken with Root Vegetables

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 2

   Rinse the chicken inside and out, and pat dry with paper towels.

3. 3

   Rub the chicken all over with 1 tablespoon of olive oil, then season generously inside and out with salt and black pepper. Place rosemary sprigs inside the cavity.

4. 4

   Toss the carrots, parsnips, sweet potato, and turnip with the remaining olive oil, salt, and black pepper in a large roasting pan.

5. 5

   Scatter the unpeeled garlic cloves among the vegetables.

6. 6

   Place the chicken on top of the vegetables in the roasting pan, breast side up.

7. 7

   Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken's juices run clear when pierced at the thigh and the vegetables are tender.

8. 8

   Remove the chicken to a platter and let it rest for 10 minutes before carving.

9. 9

   Stir the vegetables and return them to the oven to keep warm if needed.

10. 10

    Carve the chicken and serve with the roasted root vegetables on the side.