What can replace the turnips?

Rutabaga, beet, and parsnip roots are suitable alternatives to turnips. These root vegetables share similar characteristics with turnips in other root vegetables dishes, although other qualities, such as color, will differ. Choose smaller, younger turnips for other root vegetable dishes to prevent bitterness associated with older turnips. Peel and cut alternative vegetables before adding them to other root vegetable dishes.

What chicken should I buy?

Buy a 4- to 4 1/2-pound roasting chicken for this recipe. The recipe calls for roasting the chicken along with the vegetables for the amount of time specified. A larger chicken would require additional roasting time and cause the vegetables and chicken to be overcooked and dry. Check the chicken inside and out for remaining organs or pin feathers before seasoning.

What can I do with leftover chicken?

Use the remaining carved chicken for other dishes and follow the recipe instructions to use the carcass to make stock. The carved chicken meat will be flavored with lemon, garlic, and other herbs used to make the roasted chicken. Remove meat from the carcass before using or planning to use it; this will help with measurement. Roasted garlic cloves left over with the chicken can be used as a topping for bread.

Can I assemble this chicken ahead?

Yes, you can prepare the dish up to 24 hours in advance. Preparing vegetables and butter ahead of time will save you time and effort when getting ready to roast the dish. Set aside prepared vegetables and butter at room temperature for 20 to 30 minutes before roasting as directed on the label. Position the chicken in the middle of the pan, leaving space for the vegetables.

Why is my butter browning too fast?

Butter can burn if you don't use the small amount of chicken broth called for in the recipe. Chicken broth helps keep butter and other vegetables from burning. Cover with aluminum foil to keep the chicken skin from burning before the chicken is roasted. Add the broth around the vegetables rather than rinsing herb butter from the chicken.

Garlic Herb Butter Roast Chicken with Lemony Root Vegetables

By Mason BrooksOct 6, 2026

Prep

45 min

Cook

75 min

Total

120 min

Servings

Level

Easy

Jump to recipe

Choose a 4- to 4 1/2-pound roasting hen for chicken meat that cooks alongside the vegetables without drying out. This garlic herb butter roast chicken recipe is a full meal in one pan, with juicy chicken and browned potatoes, carrots, turnips, and shallots.

Garlic Herb Butter Roast Chicken with Lemony Root Vegetables

Yukon Gold potatoes add a buttery flavor to the dish. Other vegetables used are carrots, shallots, turnips, and whole unpeeled garlic cloves. Fresh parsley, rosemary, and thyme are combined with butter to season the vegetables and chicken. Fresh lemon zest and juice and chopped garlic are also used for seasoning. Butter is applied under and over the chicken skin to season the chicken and coating.

The chicken skin browns, and other vegetables are cooked in the same pan. Broth is one of the main ingredients in this dish and keeps both the butter and other vegetables from burning. The most common error when making this recipe is to use a larger chicken than called for; that will take longer to cook the chicken and overcook other vegetables.

Serve the carved chicken with roasted vegetables and bread to soak up the buttery juices and softened garlic cloves. You can prepare more meals and stock from the chicken, as directed by the recipe.

Why you'll love this recipe

A properly sized roasting chicken will cook at a similar rate to vegetables and remain juicy in the breast.
Other vegetables, including potatoes, carrots, turnips, and shallots, can be roasted with the chicken.
Fresh herbs like parsley, rosemary, and thyme, along with lemon and garlic, can enhance the flavor of chicken and vegetables cooked together in the pan.
Using a handful of ingredients will make both chicken and vegetable dishes tasty.
Yukon Gold potatoes add a buttery flavor to this dish, Small turnips and shallots add a sweet, chewy texture and flavor that eliminates the need for a separate vegetable dish.
Butter under the skin helps flavor the chicken, More butter with herbs on top helps brown the chicken skin.
Whole unpeeled garlic cloves are baked with the chicken and can be served as a topping for bread and other vegetables to stretch one head of garlic.
Adding some chicken stock to the skillet keeps the butter from burning and helps root vegetables caramelize rather than burn during roasting.

Instructions

Preheat the oven to 400 degrees.

Let the chicken sit at room temperature while preparing the vegetables and herb butter.

Combine the potatoes, turnips, carrots, shallots, and whole garlic cloves in a large roasting pan.

Drizzle the vegetables with olive oil and season to taste with salt and freshly ground black pepper.

Push the vegetables toward the outer edges of the roasting pan, making room for the chicken.

Combine the chopped parsley, rosemary, and thyme in a small bowl, then sprinkle 1 tablespoon of the herb mixture over the vegetables.

Add the lemon zest, lemon juice, minced garlic, softened butter, salt, and black pepper to the remaining herbs, then stir well.

Check the chicken cavity for remaining innards and the skin for pin feathers, then thoroughly pat the chicken dry with paper towels.

Carefully separate the skin from the meat where possible and spread half the herb butter under the skin.

Spread the remaining herb butter over the chicken.

Stuff the chicken cavity with the lemon halves and rosemary and thyme sprigs.

Tie the legs together with butcher's twine and tuck the wings under the upper back of the chicken.

Place the chicken in the center of the pan surrounded by the vegetables.

Drizzle the vegetables with the chicken broth.

Roast for 1 to 1 1/4 hours, or until a meat thermometer inserted into the thickest part of the thigh reads at least 165 degrees.

Tent the chicken with foil and let it rest for 10 to 15 minutes.

Carve as desired and serve with the vegetables and crusty bread.

FAQ

Yes, red potatoes, Russet potatoes, and fingerling potatoes can be substituted for Yukon Gold potatoes in a casserole. The casserole will contain chunks of cooked potatoes and chicken. Yukon Gold potatoes have a buttery flavor. Other potato substitutes will differ in flavor from Yukon Gold potatoes. To help the other potatoes cook evenly, try to cut them into chunks of similar size to Yukon Gold potatoes.

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Dinner Chicken American Baking One Pot

Garlic Herb Butter Roast Chicken with Lemony Root Vegetables

Name: Garlic Herb Butter Roast Chicken with Lemony Root Vegetables
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 servings
Ingredients: 1 pound small or baby Yukon Gold potatoes (halved); 4 medium turnips (peeled and quartered); 4 large carrots (peeled and cut into even 2-inch pieces); 2 large shallots (peeled and quartered); 1 head garlic (separated into cloves, peel left on); 3 tablespoons olive oil; salt (to taste); freshly ground black pepper (to taste); 2 tablespoons fresh parsley (chopped); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 small lemon (zested and juiced); 5 cloves garlic (minced); 1 stick unsalted butter (softened); 1 teaspoon salt; freshly ground black pepper (to taste); 1 roasting chicken (4 to 4 1/2 pounds); 3 sprigs fresh rosemary; 5 sprigs fresh thyme; 1 small lemon (halved and seeded); 1/2 cup chicken broth; crusty bread (for soaking up buttery juices and spreading roasted garlic cloves)

By Mason BrooksOct 6, 2026

Prep

45 min

Cook

75 min

Total

120 min

Servings

Level

Easy

Jump to recipe

Serve the carved chicken with roasted vegetables and bread to soak up the buttery juices and softened garlic cloves. You can prepare more meals and stock from the chicken, as directed by the recipe.

Why you'll love this recipe

A properly sized roasting chicken will cook at a similar rate to vegetables and remain juicy in the breast.
Other vegetables, including potatoes, carrots, turnips, and shallots, can be roasted with the chicken.
Fresh herbs like parsley, rosemary, and thyme, along with lemon and garlic, can enhance the flavor of chicken and vegetables cooked together in the pan.
Using a handful of ingredients will make both chicken and vegetable dishes tasty.
Yukon Gold potatoes add a buttery flavor to this dish, Small turnips and shallots add a sweet, chewy texture and flavor that eliminates the need for a separate vegetable dish.
Butter under the skin helps flavor the chicken, More butter with herbs on top helps brown the chicken skin.
Whole unpeeled garlic cloves are baked with the chicken and can be served as a topping for bread and other vegetables to stretch one head of garlic.
Adding some chicken stock to the skillet keeps the butter from burning and helps root vegetables caramelize rather than burn during roasting.

Ingredients

Servings4

•1 pound small or baby Yukon Gold potatoes (halved)
•4 medium turnips (peeled and quartered)
•4 large carrots (peeled and cut into even 2-inch pieces)
•2 large shallots (peeled and quartered)
•1 head garlic (separated into cloves, peel left on)
•3 tablespoons olive oil
•salt (to taste)
•freshly ground black pepper (to taste)
•2 tablespoons fresh parsley (chopped)
•1 tablespoon fresh rosemary (chopped)
•1 tablespoon fresh thyme (chopped)
•1 small lemon (zested and juiced)
•5 cloves garlic (minced)
•1 stick unsalted butter (softened)
•1 teaspoon salt
•freshly ground black pepper (to taste)
•1 roasting chicken (4 to 4 1/2 pounds)
•3 sprigs fresh rosemary
•5 sprigs fresh thyme
•1 small lemon (halved and seeded)
•½ cup chicken broth
•crusty bread (for soaking up buttery juices and spreading roasted garlic cloves)

Instructions

1
Preheat the oven to 400 degrees.
2
Let the chicken sit at room temperature while preparing the vegetables and herb butter.
3
Combine the potatoes, turnips, carrots, shallots, and whole garlic cloves in a large roasting pan.
4
Drizzle the vegetables with olive oil and season to taste with salt and freshly ground black pepper.
5
Push the vegetables toward the outer edges of the roasting pan, making room for the chicken.
6
Combine the chopped parsley, rosemary, and thyme in a small bowl, then sprinkle 1 tablespoon of the herb mixture over the vegetables.
7
Add the lemon zest, lemon juice, minced garlic, softened butter, salt, and black pepper to the remaining herbs, then stir well.
8
Check the chicken cavity for remaining innards and the skin for pin feathers, then thoroughly pat the chicken dry with paper towels.
9
Carefully separate the skin from the meat where possible and spread half the herb butter under the skin.
10
Spread the remaining herb butter over the chicken.
11
Stuff the chicken cavity with the lemon halves and rosemary and thyme sprigs.
12
Tie the legs together with butcher's twine and tuck the wings under the upper back of the chicken.
13
Place the chicken in the center of the pan surrounded by the vegetables.
14
Drizzle the vegetables with the chicken broth.
15
Roast for 1 to 1 1/4 hours, or until a meat thermometer inserted into the thickest part of the thigh reads at least 165 degrees.
16
Tent the chicken with foil and let it rest for 10 to 15 minutes.
17
Carve as desired and serve with the vegetables and crusty bread.