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Roast Chicken with Vegetables




Source of Recipe


homemadesimple






Recipe Introduction


This chicken dish has the simple good flavor that will make you feel good.






List of Ingredients



• 1 tablespoon minced fresh thyme, plus 5 sprigs
  
• 4 tablespoons extra-virgin olive oil, divided
  
• 2 garlic cloves, finely chopped
  
• Zest of one lemon, lemon carcass reserved
  
• Salt and freshly ground pepper
  
• 1 pound fingerling potatoes, sliced lengthwise
  
• 6 shallots, halved
  
• 3 carrots cut into long pieces no more than 1-inch thick
  
• 3 parsnips cut into long pieces no more than 1-inch thick
  
• 1 (5-pound) roasting chicken
  






Instructions



1. Place roasting pan in oven and preheat it to 450°F. Mix thyme, 2 tablespoons olive oil, garlic, lemon zest in a bowl; season with salt and pepper. Toss shallots with remaining olive oil, and season with salt and pepper.
   
2. Rinse chicken; pat dry. Rub mixture under skin of chicken; and cut lemon in half and place in cavity of chicken. Tuck wingtips under and tie legs with string. Place chicken in heated roasting pan, on the rack.
   
3. Roast chicken for 20 minutes. Meanwhile, combine fingerlings, shallots, carrots, parsnips in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, and 5 sprigs thyme.
   
4. Very carefully remove chicken and rack, and place vegetables under rack in roasting pan. Be sure that potatoes are flesh-side down. Return chicken and rack to roasting pan.
   
   
5. Reduce oven temperature to 375°F. Roast chicken until the juices run clear, about 1 additional hour. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to cutting board. Cover with aluminum foil to keep warm.
   
6. Place vegetables on a serving platter and tent with foil to keep warm. Carve chicken after it has rested for 15 minutes. Place chicken pieces on platter with vegetables; serve.