NUTRITION

SERVINGS

INGREDIENTS

4 lb whole chicken

3 large carrots

2 medium parsnips

1 medium red onion

1 head garlic

2 tbsp extra virgin olive oil

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 tsp sea salt

0.5 tsp black pepper

1 medium lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Remove the giblets from the chicken and pat the skin very dry with paper towels to ensure it roasts to a crisp texture.

• 3

  Peel and chop the carrots, parsnips, and red onion into uniform 1-inch chunks, then spread them across the bottom of a large roasting pan.

• 4

  Slice the head of garlic and the lemon in half crosswise; place them inside the chicken cavity along with half of the rosemary and thyme sprigs.

• 5

  Drizzle the olive oil over the chicken and the vegetables, then season everything generously with sea salt, black pepper, and the remaining chopped herbs.

• 6

  Tuck the chicken wing tips under the body and tie the legs together with kitchen twine to ensure even cooking.

• 7

  Place the chicken on top of the vegetables and roast for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

• 8

  Remove from the oven and let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute.

• 9

  Serve a 6 oz portion of the roasted chicken alongside 1 cup of the caramelized root vegetables.