Roast Chicken and Root Vegetables

Method

1. 1Step 1: Heat the oven to 425°F. Pat the chicken very dry and rub it all over with 1 tablespoon of the oil, the salt and pepper. Stuff the cavity with the lemon halves and half the thyme.
2. 2Step 2: Cut the carrots, parsnips, potatoes and onions into large chunks. Toss with the remaining oil, thyme and the garlic cloves in a roasting pan.
3. 3Step 3: Set the chicken on top, breast up. Roast for 55 to 65 minutes, until the juices run clear and the thickest part reads 165°F.
4. 4Step 4: Rest the chicken for 10 minutes before carving. Serve with the roots and pan juices.