- 1 free-range chicken
- 1 tbs. EVOO
- 3 carrots
- 3 parsnips
- 2 onions
- 1 tsp. olive oil
- 3 sprigs thyme or 1 tsp. dried thyme
- 1 tbs. chopped fresh thyme or 1/2 teaspoon dried thyme.
- Salt and pepper to taste
Preheat oven to 400
Rub chicken with EVOO ( if you live near a specialty olive oil shop try the wild mushroom and sage olive oil).
Season with salt, pepper and herbs.
Peel carrots and parsnips, cut into 1" cubes or strips.
Peel onion and cut into large cubes.
Mix veggies together with a little olive oil and place on bottom of roasting pan. Place chicken, breast side up, on top of veggies.
After 25 minutes take out of oven and stir vegetables with chicken juice. Continue to roast for 30 minutes to 45 minutes.
Let sit for 10 minutes before serving.