Roasted Chicken with Winter Vegetables
1 large onion (10 to 12 oz.), cut into 1/2-inch-thick slices
1 lb. baby red potatoes, each cut in half, or quarters if large
4 large carrots (1 lb.) each cut into 2-inch-long pieces
2 small turnips (2 oz. each), peeled and each cut into 6 wedges
1 small fennel bulb (6 oz.), trimmed, cored, and cut into 6 wedges
8 fresh thyme sprigs, plus additional for garnish
7 cloves garlic, crushed with side of knife, peel discarded
1 Tbsp. plus 1 tsp. olive oil
1 whole chicken (3 to 3 1/2 lbs.)
Preheat oven to 450F. In 18x12 jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.
If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Tub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie the legs together with kitchen string. Rub remaining 1 teaspoon of oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175F. Let chicken stand on pan 10 minutes to set juices for easier carving. Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 25g
Saturated fat 6g
Dietary fiber 7g