Ingredients:

  • 1 (4-lb) whole roasting chicken, air-chilled preferred
  • 6 tbsp unsalted high-fat European butter, softened
  • 1 head of garlic, halved
  • 1 lemon, halved
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 1 lb carrots, peeled and sliced into thick batons
  • 1 lb parsnips, peeled and sliced into thick batons
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1/2 cup unfiltered apple cider
  • 2 tbsp apple cider vinegar

Instructions:

  1. Pat the chicken extremely dry with paper towels to ensure a crisp crust. Use your fingers to gently separate the skin from the breast meat without tearing it.
  2. Finely chop a portion of the sage and thyme and mix into the softened butter. Insert the herb butter under the skin of the chicken, spreading it evenly over the breast area.
  3. Stuff the cavity of the chicken with the halved lemon, halved garlic head, and remaining herb sprigs. Truss the bird if desired.
  4. In a heavy-bottomed roasting pan, toss the carrots, parsnips, and Yukon Gold potatoes with the apple cider vinegar and a splash of the cider.
  5. Place the chicken directly on top of the vegetable bed. Roast at 425°F (218°C), occasionally basting the vegetables with the rendered fat and remaining apple cider.
  6. Continue roasting for approximately 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer.
  7. Allow the chicken to rest for at least 15 minutes before carving to ensure the juices redistribute.