4-6medium parsnipspeeled and cut into 3-inch lengths
6small Yukon Gold potatoesscrubbed and quartered
6shallotshalved (or 2 small onions, quartered)
1/4cupextra-virgin olive oildivided
Kosher salt
Freshly cracked pepper
2tablespoonsunsalted buttersoftened
Small bunch of thyme or rosemaryoptional
Instructions
Remove the chicken from the fridge 30-60 minutes before cooking.
Preheat the oven to 450ºF.
Place the vegetables in a large roasting pan. Drizzle the vegetables with 3 tablespoons of olive oil and season with salt and pepper. Toss well to coat and spread evenly across the pan.
Place the chicken on a cutting board or large plate. Pat the chicken dry with a few paper towels. Sprinkle a generous amount of salt and pepper inside the cavity and on the underside of the chicken. Using your fingers, gently separate the skin from the flesh across the breasts and thighs. Rub the butter and a little salt between the skin and the flesh. Rub the entire bird with the remaining olive oil. Stuff the cavity with the thyme and generously sprinkle the top with salt and pepper then place it, breast side up, on top of the vegetables. Fold the wingtips underneath the body of the chicken so that they fit snugly. If trussing, tie the legs loosely with kitchen twine.
Place the pan in the oven and lower the temperature to 425 degrees. Roast, tossing the vegetables every 15-20, until the chicken and vegetables are deep golden and cooked through and the chicken registers 170°F in the thickest part of the thigh, about 1 hour and 15 minutes to 1 hour and 30 minutes.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.