Dutch Oven Roasted Chicken with Root Vegetables

Ingredients

• 1 whole Whole chicken (about 4 lbs)
• about 450 g Potatoes, quartered
• about 450 g Carrots, chopped
• 2 medium Onions, quartered
• about 225 g Parsnips, peeled and chopped
• 3 tbsp Olive oil
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1.5 tsp Salt
• 0.75 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the about 450 g potatoes (quartered), about 450 g carrots (chopped), 2 medium onions (quartered), and about 225 g parsnips (peeled and chopped). Add the 3 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, 1.5 tsp salt, and 0.75 tsp black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Pour the seasoned vegetables into the bottom of a Dutch oven.
4. 4Rinse the 1 whole chicken (about 1810 g) under cool water and pat it completely dry with paper towels. Season the inside and outside of the chicken generously with salt and pepper.
5. 5Place the seasoned chicken directly on top of the vegetables in the Dutch oven.
6. 6Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 60 minutes.
7. 7Carefully remove the lid from the Dutch oven. Continue roasting, uncovered, for another 15 minutes, or until the chicken's skin is golden brown and a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C.
8. 8Remove the Dutch oven from the oven. Let the chicken rest in the Dutch oven for 10 minutes before carving. Serve the chicken with the roasted vegetables from the pot.

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