Roast Chicken and Veggies

Eric and I make this a lot.
Here is how we do it.

1 Organic Free Range Chicken
2 Medium Size Red Potatoes
2 or 3 Carrots dep. on size
1 to 3 Parsnips dep. on size
2 yellow onions
1/2 head of garlic cloves
1 lemon
Fresh Rosemary
1/3 Stick Butter
Olive Oil
Salt and Pepper


I use a cookie sheet with sides instead of a roasting pan, cuz more of the chicken can crisp up.
Oven at 400 degrees.

Prepare the Chicken
Remove all the included innards.
Rinse and pat dry.
Put in middle of baking sheet. The direction you face it depends on your oven. Give the chicken a "massage." Rubbing the skin and flesh. (This feels totally weird).

Prepare the Vegetables.
Potatoes
Cut the potatoes lengthwise in half. Then cut into wedges, with point ends.
Toss with Olivie oil. Herb of choice, fresh chopped rosemary or dried tarragon or other. Salt and pepper. Scatter on baking tray around Chicken.

Onions
Cut Onions in Half lengthwise. Cut into Wedges. Toss with olive oil, salt and pepper. Scatter on baking tray around Chicken.

Carrots
Peal and cut so pieces are about equal. So some pieces you will leave whole, some you will halve, and some you will quarter. Toss with Olive Oil and mix with rest of vegetables.

Parnsips
Treat like Carrots.

Garlic
Leave cloves whole and with peal still on. Toss with Olive Oil. Stuff at least 4 in the chicken cavity and scatter the rest around vegetables.

Lemon
Cut into quarters and put in chicken cavity.

Rosemary
Stuff into chicken cavity.

Melt butter and pour all over chicken. Liberally grind fresh pepper and sprinkle good salt all over bird.

Put in Oven and set timer for 20 to 25 minutes.
At half way mark, turn Pan around so opposite side of chicken is facing the back wall and reset timer for 20 to 25 minutes.
At end of time, check thigh.

I have recently been turned onto the meat thermometer method. Very cool and usually works, Thigh should register 170 degrees or so. In the past I would stick a knife into the thigh and wonder if it was clear or pink.

Eric and I like our meat as moist as possible, so we push it a little. Let the thermometer read 175 to 180 if you feel otherwise.

After you have taken it out of the oven, scoop the vegetables into the serving bowls and let the bird rest at least 5 minutes before carving. A pair of good strong scissors are great for removing the parts, esp. for two people.