Name: Roast Chicken With Vegetables
Cuisine: International
Ingredients: 1 roasting chicken, about 5 lbs.; 1 lemon, halved; 2 tablespoons unsalted butter, softened; Salt and pepper; 2 leeks, dark green leaves trimmed, halved lengthwise, cut into 2-inch lengths; 2 carrots, cut into 1-inch pieces; 2 parsnips, cut into 1-inch pieces, thick ends halved; 2 small white turnips, peeled and halved; 6 small red potatoes, halved; 2 shallots, halved; 2 sprigs fresh thyme; 2 tablespoons olive oil; 1/2 cup low-sodium chicken broth

Ingredients

1 roasting chicken, about 5 lbs.

1 lemon, halved

2 tablespoons unsalted butter, softened

Salt and pepper

2 leeks, dark green leaves trimmed, halved lengthwise, cut into 2-inch lengths

2 carrots, cut into 1-inch pieces

2 parsnips, cut into 1-inch pieces, thick ends halved

2 small white turnips, peeled and halved

6 small red potatoes, halved

2 shallots, halved

Roast Chicken With Vegetables

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