Savory Roast Chicken Recipe Stuffed with Lemon Garlic Herbs and Roasted Root Vegetables

Roast chicken is a beloved dish that brings comfort and satisfaction to any table. This recipe transforms the classic roast chicken by infusing it with zesty lemon, fragrant garlic, and fresh herbs, resulting in a flavor-packed meal. Alongside a vibrant mix of roasted root vegetables—such as carrots, parsnips, golden beets, and radishes—this dish is both eye-catching and hearty. To elevate the meal, a rich bone broth gravy adds depth and moisture, making this offering a true feast for the senses.

A perfectly roasted chicken with golden skin and herbs

Ingredients

For the Roast Chicken

• 1 whole pasture raised chicken (about 4-5 pounds)

• 2 tbsp of olive oil or ghee

• 2 lemons, quartered

• 1 head of garlic, halved horizontally

• A handful of fresh herbs (such as rosemary, thyme, and marjoram)

• 1 tbsp of apple cider vinegar

• Salt and pepper to taste

  
  

For the Roasted Root Vegetables

• 4 large carrots, peeled and cut into chunks

• 4 parsnips, peeled and cut into chunks

• 2 golden beets, peeled and cut into wedges

• 1 bunch of radishes, halved

• 3 tablespoons olive oil

• Salt and pepper to taste

• optional: 1/2 tsp tumeric powder for anti-inflammatory support

  
  

For the Bone Broth Gravy

• 2 cups bone broth

• 1 tablespoons cornstarch or arrowroot powder

• Salt and pepper to taste

  
  

Preparation Steps

Preparing the Chicken

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is key for achieving crispy skin on the chicken.

   
   

2. Season the Chicken: Pat the chicken dry with paper towels. Rub it generously with olive oil. Season it well with about 1 tablespoon of salt and 1 teaspoon of pepper both inside and out for optimal flavor.

   
   

3. Stuff the Chicken: Fill the cavity of the chicken with the quartered lemons, halved garlic, apple cider vinegar, and fresh herbs. As the chicken roasts, these will infuse the meat with incredible flavor.

   
   

4. Truss the Chicken: For even cooking, you can tie the legs together with kitchen twine and tuck the wing tips under the body. This will help maintain its shape while roasting.

   
   

Preparing the Root Vegetables

1. Prepare the Vegetables: In a large bowl, toss the carrots, parsnips, golden beets, and radishes with olive oil, about 1 to 2 teaspoons of salt, and pepper. Ensure each piece is well-coated for maximum flavor.

   
   

2. Arrange in the Roasting Pan: Spread the seasoned vegetables around the chicken in a large roasting pan. This placement allows them to soak up the chicken drippings, enhancing their taste as they cook.

   
   

A colorful array of roasted root vegetables

Roasting the Chicken and Vegetables

1. Roast in the Oven: Place the roasting pan in the preheated oven. Cook for approximately 1 hour and 15 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done, and the juices should run clear.

   
   

2. Baste the Chicken: About halfway through cooking, baste the chicken with the pan juices using a spoon. This keeps it moist and flavorful throughout the roasting process.

   
   

3. Rest the Chicken: After roasting, remove the chicken from the oven. Let it rest for 15-20 minutes before carving. Resting helps the juices redistribute, resulting in tender meat.

   
   

Making the Bone Broth Gravy

1. Prepare the Gravy: In a medium saucepan, heat the pan drippings over medium heat. In a separate small bowl, mix the flour with about 3 tablespoons of cold water to create a slurry.

   
   

2. Thicken the Gravy: Slowly pour the slurry into the simmering bone broth, whisking continuously. Continue until the gravy thickens to your desired consistency. Season with salt and pepper to taste.

   
   

3. Serve: Carve the chicken into portions and serve it alongside the colorful roasted root vegetables. Drizzle with the rich bone broth gravy for added flavor.

   
   

Tips for Success

• Choosing the Right Chicken: Selecting a free-range or organic chicken can significantly enhance the flavor and texture of the dish. Studies show that free-range chickens have more omega-3 fatty acids and a more robust flavor compared to conventional chickens.

  
  

• Herb Variations: Don’t hesitate to experiment with the herbs you use. For instance, using thyme alone may yield a more earthy flavor, while adding fresh sage can bring an aromatic sweetness.

  
  

• Vegetable Substitutions: Consider adding or replacing root vegetables with sweet potatoes or turnips for a bit of variety. Each option offers a unique taste profile and nutritional benefits.

  
  

• Make Ahead: To save time, you can prep vegetables and season the chicken one day prior. Cover and refrigerate until you’re ready to roast. This not only saves time but allows the flavors to deepen.

  
  

This savory roast chicken recipe, filled with lemon, garlic, and herbs, paired with a vibrant assortment of roasted root vegetables, promises to impress your family and friends. The combination of flavors and textures creates a comforting meal ideal for any occasion—from casual family dinners to festive celebrations. The addition of bone broth gravy makes it a true culinary delight and raises the dish to the next level.

Saving the bones from your roasted chicken is a practical and nutritious way to make a large batch of bone broth, a staple in many culinary traditions. Bone broth is not only rich in flavor but also packed with nutrients that can contribute to overall health. When you save bones, whether from chicken, beef, or other meats, you are maximizing the use of every part of the animal.

When preparing to make bone broth, consider the types of bones you have at your disposal. Different bones will impart different flavors and nutrients to your broth. For instance, chicken bones, especially those from a roasted chicken, will yield a light and flavorful broth, while beef bones, particularly those with marrow, will create a rich, hearty broth. You can also use a combination of bones, including joints and cartilage, which are excellent sources of collagen, contributing to the broth's health benefits.

Before you make your broth, it's essential to properly prepare and store the bones. After enjoying a meal, instead of discarding the leftover bones, rinse them under cold water to remove any residual meat or fat. This helps to ensure a cleaner flavor in your final product. Once rinsed, you can store the bones in an airtight container in the refrigerator for a few days or freeze them for longer storage. Freezing is particularly useful if you want to accumulate bones over time to make a larger batch of broth.

When you're ready to make your bone broth, gather your saved bones and any additional ingredients you may want to include, such as aromatic vegetables like onions, carrots, and celery, along with herbs and spices for added flavor. Place the bones in a large stockpot or slow cooker, cover them with water, and add a splash of vinegar. The vinegar helps to extract minerals from the bones, enhancing the nutritional profile of your broth.

Bring the mixture to a gentle simmer and allow it to cook for an extended period, ideally anywhere from 12 to 48 hours. This slow cooking process allows the collagen and nutrients to leach out of the bones and into the broth, creating a rich and nourishing liquid. During this time, you may notice a layer of foam forming on the surface; skimming this off can help achieve a clearer broth.

Once your broth has simmered for the desired amount of time, it’s time to strain it. Use a fine mesh strainer or cheesecloth to separate the liquid from the solids, discarding the bones and vegetables. The resulting liquid can be stored in jars or containers in the refrigerator for up to a week or frozen for several months. When freezing, consider using ice cube trays to create smaller portions that can be easily thawed for use in soups, stews, or sauces.

In addition to its culinary uses, bone broth is celebrated for its health benefits. It is often touted for its potential to support joint health, improve digestion, and boost the immune system due to its high collagen content and the presence of amino acids. Regular consumption of bone broth can also contribute to skin health, promoting elasticity and hydration.

In conclusion, saving bones to make a large batch of bone broth is a rewarding and beneficial practice. Not only does it allow you to utilize every part of the animal, reducing waste, but it also provides a nourishing and versatile ingredient that can enhance a variety of dishes. By following proper preparation and cooking techniques, you can create a flavorful and healthful broth that can be enjoyed in numerous ways.

So, gather your ingredients, roll up your sleeves, and enjoy the process of creating this delicious roast chicken. Your taste buds will certainly be grateful!