Foolproof Roast Chicken Dinner

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Who needs a roasting rack when you’ve got aromatic veggies that double as a built-in side dish?

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Steps

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Preheat oven to 450 degrees f with a rack in the upper third of oven.

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Place shallots , radishes and / or turnips , sweet potato , fennel , carrots , and 4 sprigs thyme on a sheet pan.

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Drizzle with olive oil and season with salt and pepper.

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Toss well to coat.

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In a small bowl , combine 2 tablespoons salt and 1 tablespoon pepper.

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Dry chicken thoroughly with paper towels.

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Using your fingers , slide beneath skin of breast , thighs , and drumsticks , to ease in seasoning.

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Push slices of butter under breast of chicken.

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Season chicken thoroughly with salt and pepper mix , being sure to season under the skin of the breast and legs , inside the cavity , and on the underside of the bird.

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Stuff garlic and remaining thyme sprigs in the cavity.

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Place chicken on top of vegetables on sheet pan and transfer to oven.

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Roast until vegetables are charred and chicken is cooked through and crispy , about 1 hour 10 minutes , rotating sheet pan and flipping vegetables halfway through roasting.

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Se.

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Ingredients

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shallot, watermelon radishes, sweet potato, fennel bulb, carrots, thyme, olive oil, kosher salt & freshly ground black pepper, chicken, butter, garlic, lemon