Roast chicken & roots

Roast chicken & roots

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


Serves 4

This one-tray, vibrant and veg-heavy roast chicken dish provides four of your five-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal524
  • fat24g
  • saturates5g
  • carbs28g
  • sugars17g
  • fibre11g
  • protein42g
  • salt0.5g
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  • 1.6kg whole chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4-5 thyme sprigs, leaves roughly chopped
  • 500g butternut squash, cut into chunks
  • 300g carrots, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g parsnips, peeled and cut into long batons



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 1 medium red onion, cut into thin wedges
  • 1 garlic bulb, cloves separated
  • 100g baby spinach leaves


  1. Heat oven to 200C/180C fan/gas 6. Put the chicken in a large roasting tin. Remove any trussing elastic and re-tie the chicken’s legs with string, if you like. Rub the lemon juice into the chicken, then rub in 1 tbsp of the oil and sprinkle with the thyme and plenty of seasoning. Roast for 25 mins.

  2. Mix the squash, carrots, parnsips and onion in a bowl with the remaining oil, lemon zest and plenty of ground black pepper, and toss together well.

  3. Take the chicken out of the oven and put on a plate. Scatter the vegetables into the tin, nestling the garlic cloves underneath, then put the chicken on top. Return to the oven for a further 45 mins, turning the veg after 20 mins until the chicken is cooked and the vegetables are tender and lightly browned.

  4. Take the chicken out and place on a warmed platter. Cover with foil and leave to rest for 10 mins. Cook the spinach in a saucepan with a drizzle of water, and season with black pepper. Scatter the vegetables around the chicken and serve with the spinach. Squeeze the garlic out of the skins and smear over the chicken, if you like.

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Comments, questions and tips

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2nd Apr, 2017
Followed the recipe to the letter and the chicken was moist and tasty. Alas the roots were well under done. So we put them in the microwave and gave them another good boost but frankly they were still not done - the onion and parsnips were fine but the carrots and squash take longer. It might have been better to blanche them or microwave them first before adding to the other veg.
11th Sep, 2016
Tasty alternative. I added roast beetroot and used coconut oil so was really tasty x
12th Apr, 2016
I've made this a few times now. Really delicious! I stuff the squeezed out lemon into the chicken before cooking for a bit more lemony-ness. I've also added some halved baby potatoes instead of the butternut squash, depending on what I had in the house; not quite as healthy but husband preferred it.
9th Jan, 2016
great roast dinner without all the calories! enjoyed the roasted garlic, v nice addition
5th Jan, 2016
This dish was delicious and a very healthier version of a Sunday roast. I was surprised there was so many vegetables for just two people. We had lots of left-overs. Also our grand-children were visiting and they thoroughly enjoyed it too. I would recommend cooking the chicken just a little longer though, we found it to be a little pink still, so added another 20 minutes to the cooking time.
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