Tuesday Night Roast Chicken

• 3 lb. whole chicken
• 3 tbsp. kosher salt
• Crushed black pepper, to taste
• 2 potatoes
• parsnips, peeled and diced
• 2 carrots, peeled and chopped
• 1 onion, peeled and quartered
• 6 cloves garlic
• 4 sprigs thyme

1. Preheat the oven to 450F.
2. Dice the potatoes, chop the carrots, quarter the onions, peel the garlic clove and place them with the thyme in the bottom of a casserole dish or iron skillet.
3. Sprinkle with roughly 1 tbsp.
4. salt.
5. Rinse the outside and cavity of the chicken; dry with paper towels.
6. Add 1 tbsp.
7. salt and some black pepper to the cavity.
8. Truss the wings and legs to help them stay closer to the body and prevent them from drying out.
9. I use skewers when truss is not available.
10. Place chicken atop the veggies in the casserole dish or iron skillet.
11. Sprinkle 1 tbsp.
12. salt and your desired amount of black pepper over the outside of the chicken.
13. Place in oven and bake for 50 to 60 minutes, until juices from the cavity run clear.
14. Remove from the oven and serve as desired.

chicken, kosher salt, black pepper, potatoes, parsnips, carrots, onion, garlic, thyme

Taken from www.foodgeeks.com/recipes/21774 (may not work)