Ingredients
Preparation
1. Preheat oven to 450°. Rinse chicken, then pat dry with paper towels. Put chicken in a large cast-iron skillet or roasting pan, then squeeze lemon over chicken to cover all surfaces, inside and out, with juice. Put squeezed lemon halves, several sprigs each of rosemary and thyme, and garlic into cavity of the bird. Tie legs together with kitchen string, then rub butter all over chicken. Season liberally with salt and pepper.
2. Arrange onions, potatoes, carrots, and parsnips around chicken. Brush vegetables with a little olive oil and season to taste with salt and pepper.
3. Roast in the oven for 15 minutes, then baste chicken and vegetables with pan juices. Reduce temperature to 375° and continue to roast, basting occasionally, until skin is crisp and golden, about 45 minutes more.
4. Turn off heat and allow chicken to rest in the oven, with the oven door ajar, for about 15 minutes before carving. Garnish with additional fresh rosemary and thyme sprigs, if you like.
Yield
Serves 4
Cook Time
Prep Time: 30 mins.
Cook Time: 60 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 318
Calories from Fat: 179
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 19.94g
30%
Carbohydrates 50g
16%
Dietary Fiber 10g
40%
Saturated Fat 9.61g
48%
Calories 318.81kcal
15%
Cholesterol 131.45mg
43%
Protein 33g
55%
Sodium 583.81mg
24%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
