Sunday roast chicken, roots & pan juices

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Whole chicken, giblets removed1 4-lb chicken
• Yukon Gold potatoes1 1/2 lb
• Carrots1 lb
• Parsnips3/4 lb
• Large yellow onion1
• Lemon1
• Garlic cloves4
• Fresh thyme sprigs8
• Olive oil3 tbsp
• Low-sodium chicken broth3/4 cup

How dinner comes together

1. 1

   Heat the oven to 425°F. Do not rinse the chicken. Pat it very dry inside and out with paper towels, then wash your hands and sanitize any contacted surfaces.

2. 2

   Cut the potatoes, carrots, parsnips and onion into roughly 1 1/2-inch pieces. Toss them in the roasting pan with 2 tablespoons olive oil, half the thyme, 3/4 teaspoon salt and pepper.

3. 3

   Season the chicken cavity and exterior with salt and pepper. Put the halved lemon, garlic and remaining thyme in the cavity; rub the skin with the remaining olive oil.

4. 4

   Set the chicken breast-side up over the vegetables. Add the broth to the pan around—not over—the chicken so the skin stays dry.

5. 5

   Roast, turning the vegetables once, until they are browned and tender and the chicken reaches at least 165°F in the thickest breast and innermost thigh without touching bone, 50–60 minutes.

6. 6

   Move the chicken to the carving board and rest for 10 minutes before carving. If any vegetables need more time, return them to the oven while the chicken rests.

7. 7

   Squeeze the roasted lemon into the pan juices and scrape up the browned bits. Spoon the juices over the carved chicken and root vegetables.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large roasting pan
• Instant-read thermometer
• Carving board