Roasted Chicken

Ingredients

  • 4 potatoes, quartered

  • 3 carrots, peeled and cut into chunks

  • 3 parsnips, peeled and cut into chunks

  • 2 yellow onions, quartered

  • olive oil

  • salt

  • pepper

  • 8 Tbsp unsalted butter, softened

  • 5 cloves garlic, minced

  • 1 tsp fresh rosemary, minced

  • 2 tsp thyme

  • 1 lemon

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 5 lb whole chicken, giblets removed

  • extra sprigs rosemary and thyme

Make

  1. Preheat oven to 425F
  2. Place cut up potatoes, carrots, parsnips, and 1 yellow onion in bottom of large dutch oven. Drizzle with olive oil, salt, and pepper
  3. Combine butter, garlic, 1 tsp rosemary, 2 tsp thyme, zest of 1 lemon, 2 tsp salt, and 1/2 tsp pepper
  4. Pat chicken dry with paper towels, including inside cavity. Rub half the herbed butter under the skin and the other half all over top, legs, and wings
  5. Stuff cavity with remaining quartered yellow onion, quartered lemon, and a couple extra sprigs of rosemary and thyme. Tie legs together with kitchen twine
  6. Place chicken in dutch oven, breast side up, and tuck wings under to avoid burning
  7. Cover lid securely and roast for 1 hour 15 minutes covered, and then another 30 minutes uncovered. Temperature at thickest part of thigh should reach 165F
  8. Let rest for 15 minutes in dutch oven

TIME | 2 hours

YIELD | 1 servings

TAGS | Meat

PAIR | Bread, Salad

NOTES |

  • Can add some splashes of chicken broth if vegetables are overcooking

  • Generally roast for 20 minutes per pound