1 3.10 pound organic whole chicken
3 large beets; quartered
4-6 small radish; quartered
3 leeks; diced
2 medium to large sweet onions; quartered
about 8-12 small potatoes or 2 large potatoes cubed
1 medium turnip; quartered
1/2 cup chicken broth
salt and pepper
1/2 stick of butter (4 tablespoons)
6 twigs of fresh thyme, leave 4 whole and pull leaves off of 2 of them to use in butter
Pre-heat over to 450 degrees.
Quarter all of your veggies and place in bottom of roasting pan.
Melt butter in a small dish.
Mince garlic and remove thyme leaves from stems, place into melted butter and stir.
Pat your chicken dry with a paper towel.
Slide your finger underneath the skin of the chicken on the breast side, separating the skin from the bird, but leaving it attached.
Salt and Pepper all sides of the chicken by massaging spices into the chicken, while on cutting board.
Roast uncovered for 15-20 minutes per pound, once it has met your desired crispness cover with foil and finish cooking.
Remove from oven and let sit for 20 mins, do not cut into at this time or it will cause all of the juices to run out.
Finished product should look like this gorgeous bird:
Reserve the pan drippings and place them into a sauce pan to cook down about half and serve on top of the chicken or you could also add a few tablespoons of flour to make a roux.