Roasted Chicken with Root Vegetables
Ingredients
- 1 4-4.5 lb. Whole chicken
- 8 Garlic cloves , peeled
- 8 Sprigs thyme
- 1 tsp. Fresh thyme leaves
- 1 Tbsp. Chopped fresh parsley
- 1 lb. Rutabagas (Peeled and cut into ¾ in. Wedges)
- 1 lb. Turnips (Peeled and cut into ¾ in. Wedges)
- ¾ lb. Baby carrots
- 1 Medium yellow onion (Peeled and Quartered)
- 1 lb. Small red potatoes
- 6 Tbsp. Olive oil
- 4 Tbsp. Unsalted butter, softened and divided
- Kosher salt and freshly-ground black pepper
Instructions
Let the chicken stand at room temperature for 1-½ hours before roasting.
Toss all of the vegetables with 4 garlic cloves, 3 sprigs of thyme, and ¼ cup oil in a large roasting pan. Season with salt and pepper.
Preheat oven to 475° F. In a small bowl, combine 2 tablespoons of the softened butter with 1 tsp. Fresh thyme leaves and the parsley. Season with a pinch of salt and a few grinds of pepper.
Using your fingertips or a spoon, gently loosen the space between the breast meat and skin. Evenly distribute the herb butter under the breast skin. Rub the remaining oil over the chicken and sprinkle generously with salt and pepper. Distribute the remaining butter over the breast.
Place the chicken on top of the root vegetables and roast for 25 minutes. Decrease the oven temperature to 400 degrees F and continue roasting for 45 minutes, until the thickest part of the thigh reads 165° F when probed with a thermometer. If undercooked, continue roasting until the chicken reaches temperature and the juices run clear.
Place the chicken on a cutting board, loosely tent with foil, and let rest for 15 minutes to allow the juices to redistribute. Check the vegetables for doneness and return them to the oven to crisp while the chicken is resting, if needed. Gently toss with the pan juices before serving.
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