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
- Heat oven to 450°F. Sprinkle salt liberally all over the bird and inside the cavity. Sprinkle lightly with pepper if desired.
- Toss the vegetables in a bowl with the olive oil, salt, pepper, and thyme.
- 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.