Roasted Whole Chicken with Root Vegetables

Ali Segersten (author) Aug 11, 2020
Roasted Whole Chicken with Root Vegetables
Average Recipe
Prep Time
25 minutes
Wait Time
1 hour
Cook Time
1 hour 45 minutes

In autumn, when root vegetables are in abundance, I try to add them to just about everything I cook. By late afternoon the days are growing darker and I usually begin preparing dinner just after the children arrive home from school. It feels comforting to see the beautiful array of orange and yellow vegetables surrounding the chicken before going in the oven. Once it goes in the oven, I have about two hours to be with my children before dinner is ready. I have a small kitchen herb garden just outside the front door. In autumn all of the herbs used in this recipe are right there at my fingertips. Feel free to use what you have on hand or use a few tablespoons of dried poultry seasoning in place of the fresh herbs. We usually serve a simple kale salad with this meal or steamed green beans, and possibly some Grain-Free Dinner Rolls or gluten-free flatbread

Preparation Note

Rinse the chicken under cool running water, then pat dry. Set the chicken on your counter for 30 to 60 minutes to bring to room temperature before cooking. This ensures even cooking.



1 whole chicken (about 5 pounds)
½ cups Madeira wine
½ cups water
½ cups chopped celery stalks
½ cups finely chopped shallots (or red onion)
sea salt
freshly ground black pepper


2 small yams peeled and cut into chunks
2 yukon gold potatoes cut into chunks
2 large carrots cut into ½-inch rounds
2 parsnips peeled and cut into ½-inch rounds
1 medium red onions cut into chunks
¼ cups extra virgin olive oil
½ teaspoons sea salt


5 sprigs fresh thyme
1 tablespoons chopped fresh sage
1 tablespoons chopped fresh rosemary
2 tablespoons fresh marjoram