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Prep Time: 15 mins | Cook Time: 90 mins | Serves: 4

Ingredients

• 1 whole roasting chicken

• 4 cloves garlic, minced

• 1 tsp fresh thyme, minced

• 1 tsp fresh sage, minced

• 1 tsp fresh rosemary, minced

• 2 Tbsp olive oil, divided

• 1 tsp salt

• Black pepper to taste

• 1 lb potatoes, roughly chopped

• 3 carrots, peeled and roughly chopped

• 2 parsnips, peeled and roughly chopped

Directions

1. Heat oven to 425°F.

2. Place whole chicken in deep-sided baking dish. Remove giblets, then pat the chicken dry with paper towels.

3. In small bowl, combine minced garlic and herbs with 1 tsp salt and 1 Tbs olive oil. Mash mixture into a rough paste, then rub mixture under the skin of the chicken. Lightly coat the outside of the chicken with olive oil.

4. Wash, peel and roughly chop the root vegetables. Toss with 1 Tbs olive oil, salt and pepper until coated. Add the vegetables to baking dish to surround the chicken.

5. Place chicken and vegetables in the oven, basting halfway through. Roast in the oven for 90 minutes, or until chicken reaches an internal temperature of 165°F.

6. Remove from heat and let rest for 10-15 minutes before slicing. Slice chicken, serve with roasted veggies, top with pan drippings, and enjoy!

Notes

• Save your vegetable scraps in a freezer bag to use when making chicken stock with the leftover carcass.

• For even more flavor, stuff the chicken with fresh lemon (halved), head of garlic (halved), fresh apples (sliced) and/or onion (sliced). Note, roasting time will likely increase when the body cavity is stuffed.

• Check for doneness by making a small slice between the breast and leg. Juices should run clear when the chicken is cooked through.

• For a simple pan gravy, remove the veggies and the chicken from the pan. Place the roasting dish on the stove top over low heat. Add chicken broth to the pan drippings to deglaze the roasted-on bits. Combine 1-2 Tbs flour or corn starch with ¼- ½ cup water. Add gradually to gravy mixture until desired thickness achieved.

Nutrition: (per serving) Calories: 402 kcals | Total Fat: 17 g | Saturated Fat: 2 g | Sodium: 635 mg | Carb: 48 g | Protein: 28 g | Fiber: 6 g.

In the Kitchen | April 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org