Apple And Walnut Roast Chicken

• 1 1/2 pounds parsnips
• 1 1/2 pounds potatoes
• 1/2 pound Granny Smith (or other cooking) apples, peeled, cored and sliced
• 1 small onion, peeled and cut into wedges
• sea salt
• freshly-ground black pepper
• 3 tablespoons olive oil
• 4 pounds chicken (free-range if possible)
• 1 ounce walnut halves, roughly chopped
• 8 sage leaves, chiffonade
• 3 bay leaves
• unsalted butter, softened

1. Preheat oven to 375? Fahrenheit. Peel and chop the parsnips and potatoes then toss olive oil, salt, pepper, half the apple slices and half the onion wedges in a large roasting pan. Push to the edges of the pan to leave room for the chicken.
2. Season the inside of the chicken with salt and pepper. Stuff the cavity with the walnuts, sage and bay leaves. Add the remaining half of the apple slices and onion wedges. Truss and nestle the chicken (breast-side up) in the roasting pan, surrounded by the potatoes and parsnips. Spread the skin of the chicken with the softened butter and season with salt and pepper. Roast in the middle of an oven 1 hour and 10 minutes, or until the juices from the chicken run yellow (not pink) when the thickest part of the thigh is pricked with a knife or skewer. Roast longer if necessary.
3. Remove the chicken to a carving board and tent with aluminum foil. Let it rest 20 minutes. Meanwhile, return the vegetables to the oven and turn the heat up to 425? Fahrenheit. Roast another 20 minutes. When the vegetables are ready, carve up the chicken and serve alongside the veggies.

parsnips, potatoes, apples, onion, salt, freshlyground black pepper, olive oil, chicken, walnut halves, sage, bay leaves, unsalted butter

Taken from food52.com/recipes/14736-apple-and-walnut-roast-chicken (may not work)