Thyme Roasted Chicken with Fall Vegetables
Author: Dani Lind
Recipe type: Main Dish
- 2½ to 3 lb. whole chicken (preferably free-range organic)
- 3 Tbsp. butter, softened
- 3 Tbsp. fresh thyme leaves
- ½ tsp. sea salt
- ½ tsp. pepper
- ½ onion, quartered
- 1 lemon, quartered
- 6-8 small russet potatoes
- 4 medium carrots, halved lengthwise
- 2 turnips, quartered
- 1 medium sweet potato, cut into 6 pieces
- Preheat oven to 400 degrees.
- Rinse chicken under cold water & pat dry.
- Mix 2 Tbsp. of the softened butter with the thyme leaves, salt, & pepper.
- Gently release the skin of the tail end & slide your hand under the skin, breaking the connection between the skin & flesh without breaking the skin.
- Rub the butter-thyme mixture onto the flesh below theskin as far as you can go.
- Stuff the inside cavity of the bird with the onion, lemon, thyme stems (& some more whole sprigs if you have them), & some more salt & pepper.
- Truss the legs over the opening & place the bird breast side up in a roasting pan.
- Roast for 30 minutes & add the vegetables, stirring them into any accumulated liquid at the bottom of the pan.
- Roast another 30 minutes or so, until the chicken juices run clear when pierced (a meat thermometer should read 180 degrees) & the vegetables are tender.
- Transfer to a serving platter & serve immediately or keep warm in the oven turned down to 250 degrees.
- Make a sauce with the drippings – over medium heat, add some flour to make a roux & whisk in chicken broth & white wine until desired consistency is reached.
- Save the bones & scraps to make broth