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Thyme Roasted Chicken with Fall Vegetables
Recipe Type: Main Dish
Author: Dani Lind
  • 2 1/2 to 3 lb. whole chicken (preferably free-range organic)
  • 3 Tbsp. butter, softened
  • 3 Tbsp. fresh thyme leaves
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 1/2 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
  1. Preheat oven to 400 degrees.
  2. Rinse chicken under cold water & pat dry.
  3. Mix 2 Tbsp. of the softened butter with the thyme leaves, salt, & pepper.
  4. 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.
  5. Rub the butter-thyme mixture onto the flesh below theskin as far as you can go.
  6. 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.
  7. Truss the legs over the opening & place the bird breast side up in a roasting pan.
  8. Roast for 30 minutes & add the vegetables, stirring them into any accumulated liquid at the bottom of the pan.
  9. 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.
  10. Transfer to a serving platter & serve immediately or keep warm in the oven turned down to 250 degrees.
  11. 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.
  12. Save the bones & scraps to make broth