Weekend Roast Chicken & Root Vegetables

• 1 (4–5 lb) whole chicken
• 4, in chunks carrot
• 3, in chunks parsnip
• 2, quartered yellow onion
• 1 whole head, halved garlic
• 1 lemon
• 6 sprigs fresh thyme
• 3 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper

Instructions

1. Take the chicken out of the fridge 30 minutes ahead and pat it very dry. Preheat oven to 425°F (220°C).
2. Toss the carrots, parsnips, onion, and garlic with 2 tbsp oil and spread in a roasting pan.
3. Rub the chicken all over with the remaining oil, salt, and pepper. Stuff the cavity with the halved lemon and thyme.
4. Set the chicken breast-up on the vegetables. Roast 75–85 minutes until the thigh reaches 165°F (74°C) and the juices run clear.
5. Rest the chicken 15 minutes before carving — this keeps it juicy.
6. Carve and serve with the roasted vegetables. Save the carcass to simmer into bone broth.

Tips

• Drying the skin thoroughly is the single biggest factor for crispy skin.
• A leftover carcass makes 2–3 quarts of mineral-rich bone broth — cover with water and simmer with a splash of vinegar for a few hours.

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