OVEN ROASTED CHICKEN WITH ROOT VEGETABLES
YIELD: 4-10 servings PREP TIME: 1 day and 10 minutes (1 day inactive) COOK TIME: 1 hour and 30 minutes REST: 20 minutes
TOTAL TIME: 26 HOURS
The 1 day dry brine in the fridge makes the chicken DOPE! And the parsnips add a bomb flavor your guests probably haven’t tasted before.
1 or 2 (5 to 6 pound each) chicken(s)
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
2 carrots cut into 2-inch chunks
2 parsnips cut into 2-inch chunks
6-8 red potatoes, cut into large cubes
2 tablespoons extra virgin olive oil
Remove the chicken giblets. Rinse the chicken inside and out and and pat the outside dry.
Liberally salt and pepper the inside of the chicken. Stuff the cavity with 3/4 of the thyme, both halves of the lemon, and all the garlic.
Put chicken in the refrigerator for 1 day (you can also do this for just 1 hour if you didn’t plan ahead).
Take chicken out of refrigerator and preheat oven to 425 degrees F.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, parsnips, and potatoes in a roasting pan. Toss with salt, pepper, 1/4 of the thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.