Easy Roast Chicken Dinner with Carrots, Parsnips, and Red Potatoes Recipe
This Easy Roast Chicken Dinner features tender, flavorful chicken pieces roasted to perfection alongside a medley of hearty root vegetables, all infused with fresh herbs and a light buttery sauce. Perfect for a comforting family meal, this recipe balances simple ingredients with rich, savory flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Wine and Broth
- 1 cup dry white wine
- ½ cup reduced-sodium chicken broth
Vegetables
- 6 medium carrots, peeled and cut in half
- 6 medium parsnips, peeled and cut in half
- 10 to 12 small red potatoes, cut in half
Chicken and Seasoning
- 4 pounds chicken pieces
- ¼ cup butter, melted
- 2 tablespoons chopped fresh sage, divided
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Thickener and Garnish
- 1 tablespoon all purpose flour
- 3 tablespoons chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and cut carrots and parsnips in half lengthwise, slice the small red potatoes in half, and set all the vegetables aside.
- Season the Chicken: Melt the butter and mix with 1 tablespoon of the chopped fresh sage, salt, and ground black pepper. Brush this mixture over the chicken pieces evenly to coat.
- Arrange for Roasting: Place the seasoned chicken pieces in a roasting pan with the cut vegetables arranged around the chicken to ensure even cooking and flavor melding.
- Add Liquids and Roast: Pour the dry white wine and chicken broth over the chicken and vegetables. Roast everything in a preheated oven at 375°F (190°C) for approximately 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Make the Pan Sauce: Remove the chicken and vegetables from the roasting pan and set aside to rest. Place the roasting pan over medium heat on the stovetop, sprinkle the all-purpose flour into the pan juices, and whisk continuously to make a smooth gravy. Cook until thickened, then stir in the remaining tablespoon of fresh sage.
- Serve: Pour the sage-infused pan sauce over the chicken and vegetables. Garnish with chopped fresh parsley before serving for a fresh, herbal finish.
Notes
- For juicier chicken, let it rest for 10 minutes after roasting before serving.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Feel free to substitute Yukon Gold potatoes if red potatoes are unavailable.
- Add garlic cloves to the roasting pan for extra flavor if desired.
