Ingredients

• Roast Chicken with Root Vegetables
• Serves 4
• All the root vegetables are fair game like fennel, parsnips, beets, onions, potatoes, turnips, sweet potatoes, carrots and any herbs you like or mixture of spices work. You really can’t go wrong. I don’t bother tying the legs together. It always seems to come out evenly cooked and delicious and this is a family dinner and meant to be rustic. To change the flavor of the chicken you can use a mixture of cumin, oregano, and chili powder, or the Middle Eastern spice mix Dukkah (you can get it at Trader Joe’s now or see my chicken Dukkah recipe), classic French Herbes de Provençe ~ thyme, lavender, fennel and rosemary, an Indian garam masala mix, the Middle Eastern spice mix baharat (see my recipe for Baharat Meatballs with Fava Beans), cover it with harissa, or coat it with hoisin mixed with ginger and garlic ~ the list is endless and they are all delicious. For directions on how to carve a chicken, look at my recipe for roast turkey.
• 1 4-5 pound whole chicken, giblets removed (if any)
• salt and pepper
• 1 lemon, sliced
• 6 garlic cloves, smashed
• 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
• 2 teaspoons fresh rosemary, chopped, or 1 teaspoon rosemary, crushed
• 4 russet potatoes, peeled and cut into 2-inch chunks or 8 new potatoes cut in half
• 6 carrots, peeled and cut into 2-inch chunks
• 1 onion, cut into 2-inch chunks
• 1 tablespoon butter, melted, or olive oil
• 2 tablespoons olive oil

Instructions