Bad ass chicken recipe, looks complicated but its not! Hey Rock it has all its bones! Its kinda a one pot meal, it cooks with all the veggies. This is the original recipe, i didn't have rutabagas or turnips but oh well. I made up for it by making a giblet gravy from scratch!

One 4 to 4 1/2 pound chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel)
6 thyme sprigs
3 medium-sized rutabagas (also called "swedes"), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges
2 medium-sized turnips, prepared the same way as the rutabagas
4 medium-sized carrots, peeled and cut in 2-inch segments
1 small yellow onion, peeled, cut into quarters

8 small red-skinned new potatoes cut in half
About 1/3 cup olive oil
4 Tbsp butter,
A large (11-inch if you have it) cast-iron pan

Method
1 Preheat oven to 475°F.

3 Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.

5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper

6 Slather the chicken with oil and season well with salt and pepper.

7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) . Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.

9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving

The bed of veggies


Put the bird in


Take the bird out!



With the Giblet gravy