Roast Chicken With Vegetables

• 1 roasting chicken, about 5 lbs.
• 1 lemon, halved
• 2 tablespoons unsalted butter, softened
• Salt and pepper
• 2 leeks, dark green leaves trimmed, halved lengthwise, cut into 2-inch lengths
• 2 carrots, cut into 1-inch pieces
• 2 parsnips, cut into 1-inch pieces, thick ends halved
• 2 small white turnips, peeled and halved
• 6 small red potatoes, halved
• 2 shallots, halved
• 2 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/2 cup low-sodium chicken broth

1. Preheat oven to 475u0b0F. Coat a large roasting pan with cooking spray. Trim chicken of excess fat. Place lemon halves inside cavity. Truss or tie legs with kitchen string; tuck wings underneath body. Set chicken in center of roasting pan and rub all over with butter. Season generously with salt and pepper.
2. In a large bowl, toss leeks, carrots, parsnips, turnips, potatoes, shallots and thyme with olive oil. Season with salt and pepper. Arrange vegetables around chicken; pour in broth. Roast for 25 minutes, then reduce oven temperature to 400u0b0F. Cook until an instant-read thermometer inserted into thigh reads 165u0b0F, 50 to 60 minutes.
3. Transfer chicken to a large platter, cover loosely with foil and let rest for 10 to 15 minutes. Before serving, remove any excess fat from roasting pan, then place pan, with vegetables and pan juices, over medium-high heat. (If there are not enough pan juices, pour in 1/4 cup chicken broth.) Cook, tossing vegetables, until warmed through, shiny and glazed, 3 to 5 minutes. Uncover chicken, surround with vegetables and serve warm.

chicken, lemon, unsalted butter, salt, leeks, carrots, parsnips, white turnips, red potatoes, shallots, thyme, olive oil, chicken broth

Taken from www.myrecipes.com/recipe/roast-chicken-vegetables (may not work)