Roasted chicken and winter vegetables from Josée di Stasio

Roasted chicken and winter vegetables from Josée di Stasio

Preparation time 30 minutes

Total time: 3 hours 55 minutes

Ingredients

  1. 1 chicken weighing 1.8 kg (4 lb.)
  2. 10 mL (2 tsp.) salt, divided
  3. 2 or 3 yellow onions, thinly sliced (1 L or 4 cups)
  4. 1-2 cloves of garlic, halved
  5. 4-6 carrots, peeled and cut in chunks
  6. 2 yellow potatoes, washed and cut in large chunks
  7. 1 small celeriac, peeled and cut in wedges
  8. 60 mL (1/4 cup) olive oil
  9. 30 mL (2 tbsp.) finely chopped fresh thyme
  10. or 10 mL (2 tsp.) dried thyme
  11. To taste, freshly ground pepper
  12. 1 lemon, washed and quartered

Directions

  1. Line the bottom of a 33 x 23 cm (13 x 9 in.) glass dish with parchment paper.
  2. Wash chicken and blot dry. Rub 5 mL (1 tps.) salt on inside and outside of chicken. Refrigerate uncovered for 2 to 4 hours.
  3. Preheat oven to 230°C (450°F).
  4. Toss all vegetables in a large bowl with oil, thyme, remaining salt, and pepper. Scatter in baking dish and place chicken on top.
  5. Roast 1 hour 15 minutes. Remove from oven and let sit 10 minutes.
  6. The internal temperature should reach 82°C (180°F) in the meatiest part of the thigh.
  7. Serve chicken with vegetables and spoon cooking juice on top.
  8. Squeeze lemon wedges onto chicken.

CHEF’S SECRET

You can vary the vegetables as you like, cutting in large chunks so they cook evenly.

Zero waste: Salvage the carcass to make broth.

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