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  1. Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

01:55:00 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

Enjoy a range of flavours in this delicious Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pears and more.

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Make It

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  • Heat oven to 375ºF.
  • Mix Miracle Whip, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with Miracle Whip mixture.
  • Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
  • Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
  • Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
  • Spoon vegetables onto platter around chicken.
*Made with a blend of oils including olive, canola, and soybean oil.

Special Extra

For additional flavour, add 12 fresh thyme sprigs to vegetables in pan before roasting.

How to Easily Separate the Fat from the Pan Drippings

Pour pan drippings into small bowl. Freeze 10 min. This will allow the fat to rise to the top for easier skimming.

How to Make Pan Gravy

After removing roasted chicken and vegetables from pan, skim 1 Tbsp. fat from drippings in bottom of pan; place 1 Tbsp. fat in medium saucepan. Skim and discard remaining fat from remaining drippings in baking pan, reserve skimmed drippings for later use. Add 2 Tbsp. butter to fat in saucepan; cook and stir on medium heat until butter is melted and mixture is well blended. Add 1/4 cup flour, 1 Tbsp. Lea & Perrins Worcestershire Sauce, 2 tsp. additional fresh thyme leaves and 1/4 tsp. additional black pepper; mix well. Cook 1 min., whisking constantly. Gradually stir in reserved drippings and 1-3/4 cups chicken broth; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.


Prepare using an Anjou pear and/or substituting regular carrots or parsnips for the rainbow carrots.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 430
% Daily Value
Total fat 20g
Saturated fat 5g
Cholesterol 115mg
Sodium 260mg
Carbohydrate 24g
Dietary fibre 4g
Sugars 10g
Protein 37g
Vitamin A 260 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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