Roasted Whole Chicken with Root Vegetables
In autumn, when root vegetables are in abundance, I try to add them to just about everything I cook. By late afternoon the days are growing darker and I usually begin preparing dinner just after the children arrive home from school. It feels comforting to see the beautiful array of orange and yellow vegetables surrounding the chicken before going in the oven. Once it goes in the oven, I have about two hours to be with my children before dinner is ready. I have a small kitchen herb garden just outside the front door. In autumn all of the herbs used in this recipe are right there at my fingertips. Feel free to use what you have on hand or use a few tablespoons of dried poultry seasoning in place of the fresh herbs. We usually serve a simple kale salad with this meal or steamed green beans, and possibly some Grain-Free Dinner Rolls or gluten-free flatbread.
Rinse the chicken under cool running water, then pat dry. Set the chicken on your counter for 30 to 60 minutes to bring to room temperature before cooking. This ensures even cooking.