Easy Autumn Chicken Recipe
Make an easy autumn chicken dinner tonight This delicious recipe offers flavorful comfort food Perfect fall flavors Simple technique great results
- Prep Time: 20 minutes
- Cook Time: 1 hour 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 (3-4 pound) whole chicken, cut into 8 pieces (or bone-in, skin-on chicken thighs)
- 2 carrots, peeled and chopped
- 2 Yukon Gold potatoes, chopped
- 1 sweet potato, chopped
- 1 yellow or red onion, chopped
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 cloves garlic, minced or smashed
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Dry brine the chicken: Coat the chicken with salt and spices and let it sit in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat oven to 400°F (200°C).
- Par-cook the vegetables: Briefly boil the chopped vegetables for 5-7 minutes until slightly tender, or roast separately for 15 minutes.
- In a large bowl, toss the par-cooked vegetables with olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper.
- Spread the vegetables evenly in a large roasting pan or a cast-iron skillet.
- Arrange the chicken pieces on top of the vegetables, ensuring they are not overcrowded. Use two pans if necessary.
- Roast for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Broil for the last 2-3 minutes to crisp the chicken skin, watching carefully to prevent burning.
- Let the chicken rest for at least 10 minutes before carving.
- Serve hot, garnished with fresh herbs.