Lemon roast chicken with parsnips and artichokes
Lemon roast chicken with parsnips and artichokes

Every season deserves a roast, and not just one for a special occasion. Think: crispy golden skin covering tender, juicy, chicken atop roasted sweet parsnips and artichoke hearts with a hint of lemon and garlic. It's a one-pan meal with simple, flavorful ingredients, and it's dinner tonight with 15 minutes of prep and a preheated oven.

Roasting simply refers to cooking items at a higher heat range (375 degrees and above), and allows for caramelization of natural sugars and browning of proteins. In other words, high heat means enhanced flavor development and delicious dinner for you. However, brown can easily turn to black, so be sure to set a timer, and check on your roast periodically to avoid a burnt bird.

Last, all poultry should be cooked to an internal temperature of 165 degrees F. To measure, insert a food thermometer into the thickest part between the thigh and breast meat, but don't touch the bone. Always let your meat rest for a few minutes before slicing so all of those juices can settle in for maximum moistness.

Lemon roast chicken with parsnips and artichokes

Ingredients

  • 4-6 lb. whole chicken
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. parsnips (like white carrots), peeled and cut into 1-2 inch chunks
  • 2 14 oz. cans quartered artichoke hearts
  • 1/2 lemon
  • Olive oil, as needed
  • Salt, to taste
  • Pepper, to taste

1. Preheat oven to 425 degrees F. In a roasting pan, toss 1 clove of garlic with onions, parsnips, artichokes, and 2 tbsp. olive oil. Season with salt and pepper.

2. Rinse chicken, and pat dry with a paper towel. Trim and discard and excess skin, as well as the innards. Lift the skin over the breasts, and rub with a little bit of olive oil, salt and pepper. Cut a few thin slices off the lemon, and place under the skin with some of the minced garlic. Next, rub the outer skin with olive oil and the rest of the garlic. Squeeze the juice of the remaining lemon over the chicken, and season liberally with salt and pepper.

3. Place the seasoned chicken (breast up) on a roasting rack in the roasting pan over the tossed veggies. Tuck the wing tips under the bird, cross the legs and tie with a string if desired.

4. Roast at 425 degrees F for 15 minutes. Reduce heat to 375 degrees F, and continue to roast for 45-60 minutes until juices run clear, and chicken is cooked to an internal temp of 165 degrees F.

Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh. Follow her at blogs.lowellsun.com/yourpersonalchef.