Directions:
- Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
- Preheat oven to 400°F, have ready a shallow roasting pan.
- Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
- Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
- Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
- On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
- Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
- Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
- Place chicken atop the vegetables in the roasting pan.
- Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
- Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
- Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
- When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
- While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
- After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
- This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.76 Kcal (1678 kJ) | ||
| Calories from fat | 139.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.45g | 24% | |
|---|---|---|---|
| Cholesterol | 66.67mg | 22% | |
| Sodium | 99.31mg | 4% | |
| Potassium | 1387.63mg | 30% | |
| Total Carbs | 56.2g | 19% | |
| Sugars | 7.75g | 31% | |
| Dietary Fiber | 8.23g | 33% | |
| Protein | 11.73g | 23% | |
| Vitamin C | 44.6mg | 74% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 4.6mg | 25% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 98.63 Kcal (413 kJ) | ||
| Calories from fat | 34.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 24% | |
|---|---|---|---|
| Cholesterol | 16.41mg | 22% | |
| Sodium | 24.44mg | 4% | |
| Potassium | 341.51mg | 30% | |
| Total Carbs | 13.83g | 19% | |
| Sugars | 1.91g | 31% | |
| Dietary Fiber | 2.03g | 33% | |
| Protein | 2.89g | 23% | |
| Vitamin C | 11mg | 74% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 1.1mg | 25% | |
| Calcium | 17.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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