Roast Chicken with Vegetables
3 1/2 pound whole chicken
1 medium onion (root intact), cut into eighths
1 bunch of fresh thyme
4 tablespoons of butter, at room temperature
Salt and pepper, to taste
3 plump carrots, cut into 2-inch pieces
3 plump parsnips, cut into 2-inch pieces
2 medium russet potatoes, cut into 2-inch pieces
1 teaspoon olive oil
Set the oven at 475 degrees. Have a 9-by-13-inch roasting pan on hand, or
another pan that will hold the chicken and vegetables comfortably.
Remove the giblets and the liver from the cavity of the bird. Rinse the chicken
and dry it. Place 2 pieces of onion in the cavity.
Remove about 1 tablespoon of leaves from the thyme branches and set them aside.
Slip your fingers between the skin and flesh of the bird at the neck end to make
a pocket. Still using your fingers, slip 1 tablespoon of the butter and about
1/2 teaspoon of the thyme leaves onto the breast flesh and as far to the side as
you can. Use 2 more tablespoons of the butter to rub onto the outside of the
bird. Sprinkle generously with salt and pepper. Slip the remaining 1 tablespoon
butter into the cavity, along with the remaining thyme sprigs. Tie the legs
together with string.
In the roasting pan, toss the remaining onions, carrots, parsnips, and potatoes
with oil, salt, and pepper.
Place the bird, breast side down, on top of the vegetables. Roast for 15
Remove the chicken from the oven. Turn it onto its back (use tongs or a
two-pronged fork) and continue roasting for 15 minutes.
Remove the chicken from the oven and turn it breast down again. Turn the
vegetables. Reduce the oven temperature to 350 degrees. Continue roasting for 30
minutes or until a meat thermometer inserted into the thickest part of the thigh
registers 170 degrees.
Let the chicken rest in the pan for 10 minutes in a warm place. Remove the
Use kitchen shears to carve the bird into 8 pieces -- 2 wings with a little
breast meat attached, 2 breasts, 2 thighs, and 2 legs. Serve with roast