Roasted Chicken with Vegetables

  in Main Dishes, Recipes

You can vary the vegetables in this recipe. Try whole heads of garlic cut in half, sweet potatoes, yams, turnips, celeriac, rutabaga, etc.

1 3-lb pastured chicken
sea salt and black pepper
2 tablespoons extra-virgin olive oil
½ teaspoon dried thyme
sea salt and black pepper to taste
2 large russet potatoes, peeled, or 3 large Yukon gold potatoes, cut into 1 inch chunks
3 medium carrots, cut into 1 inch chunks
2 parsnips, peeled, cut into 1 inch chunks
1 large onion, halved and cut into large wedges
1/2 cup water

  1. Heat oven to 450°F. Sprinkle salt liberally all over the bird and inside the cavity. Sprinkle lightly with pepper if desired.
  2. Toss the vegetables in a bowl with the olive oil, salt, pepper, and thyme.
  3. Place the chicken in a large roasting pan and arrange the vegetables around the chicken. Add the water, place pan in oven and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165°F, about 60-65 minutes. Remove from heat. Cover lightly with foil and allow the chicken to rest for 10 minutes before carving.