Roasted Chicken with Root Vegetables

Instructions

1. Step 1

   Heat the oven to 220°C with a rack in the lower-middle position.

   Cookware: oven

2. Step 2

   Put the potatoes, carrots, parsnips, onions, and garlic in the roasting pan. Toss with 2 tbsp (30 ml) olive oil, 2 ½ tsp (2 gr) thyme, ⅞ tsp (5 gr) salt, and ½ tsp (1 gr) black pepper, then spread them evenly.

   Ingredients used: 1.0 gr Black Pepper, 400.0 gr Carrot, 5.0 gr Fine Salt, 16.0 gr Garlic, 30.0 ml Olive Oil, 2.0 piece Onion, 300.0 gr Parsnip, 700.0 gr Potato, 2.0 gr Thyme

   Cookware: Chef Knife, cutting board, roasting pan

3. Step 3

   Pat the chicken dry. Rub it with 1 tbsp (15 ml) olive oil, 2 ½ tsp (2 gr) thyme, the rosemary, 1 ¼ tsp (7 gr) salt, and ½ tsp (1 gr) black pepper; place the lemon halves in the cavity. Set the chicken breast-side up over the vegetables.

   Ingredients used: 1.0 gr Black Pepper, 1.0 piece Chicken, 7.0 gr Fine Salt, 1.0 piece Lemon, 15.0 ml Olive Oil, 4.0 gr Rosemary, 2.0 gr Thyme

   Cookware: roasting pan

4. Step 4

   Roast at 220°C for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: oven, roasting pan

5. Step 5

   Reduce the oven to 190°C. Carefully turn the vegetables around the chicken, then roast for 55 minutes.

   Timer: 55 min (fixed)

   Cookware: kitchen tongs, oven, roasting pan

6. Step 6

   Check the chicken in the thickest parts of the breast and inner thigh without touching bone. Continue roasting for 5 to 15 minutes, as needed, until both areas reach at least 74°C and the vegetables are tender.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan

7. Step 7

   Transfer the chicken to a carving board and rest it for 15 minutes. Turn the vegetables through the pan juices, then carve the chicken and serve with the vegetables.

   Timer: 15 min (fixed)

   Cookware: carving board, kitchen tongs, roasting pan