Cooking Corner: Roasted Chicken With Lemon, Potatoes & Parsnip

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen.

On Monday, our friend Heather Berryhill joined News On 6 at Noon to share her roasted chicken with lemon, potatoes and parsnips recipe.

For more recipes like this one, CLICK HERE.

ONE PAN WHOLE ROASTED CHICKEN WITH LEMON, POTATOES & PARSNIPS

INGREDIENTS

1 Deep Disposable Roasting Pan

1 Bag of New Potatoes, Washed and Left Whole

2 Sweet Onion, Roughly Chopped

1 Bunch of Fresh Rosemary

3 Lemons: One Sliced in Half. The other two cut into round circles

1 Small Bag of Parsnips, Washed, Peeled and Roughly Chopped (you can also use carrots)

Several Tablespoons of Montreal Steak Seasoning

1 Stick of Butter

5 lb Whole Chicken, Washed and Skin On

1/2 Cup White Wine or Chardonnay

Whole Bulb of Garlic, Cut in Half

1/4 Cup Italian Parsley, Roughly Chopped

1 Small Bunch of Fresh Thyme

1/4 Cup Olive Oil

Kitchen Twine

DIRECTIONS

Preheat oven to 350.

Take your roasting pan and toss in your washed, new potatoes.

Roughly chop up one sweet onion and add to the pan.

Add several springs of fresh rosemary.

Slice one lemon in to rings and add to the pan.

Peel your parsnips, roughly chop and add to the pan.

Season everything in the pan with Montreal Steak Seasoning and add 4 pats of butter, evenly

dispersed.

Wash the chicken well and pat dry. Season the cavity well with Montreal Steak Seasoning. Add

bird, breast side up, on top of all of the vegetables in the pan.

Pour white wine over all vegetables in the pan.

Stuff inside of the bird cavity with 1/2 of an onion, 1/2 of a lemon, 1/2 bulb of garlic, a bunch of

Italian parsley, and several springs of fresh rosemary and thyme.

Pour olive oil over the top of the chicken to evenly coat. Rub in. This is what will make that

chicken skin really brown and crispy.

Add more Montreal Steak Seasoning to the top of the chicken, sprinkling evenly all over and

under the skin. Careful not to tear the skin of the chicken.

Add additional pats of butter (room temperature works best), lemon slices, and additional

herbs under the skin. Again, careful not to tear the skin.

Tuck the wings of the chicken under so they don’t burn. Using kitchen twine, wrap around the

top of the chicken, wings, and twisting around the legs to tie the legs together to make a nice,

tucked-in package.

Add whole pan, uncovered, to the oven and cook for 1.5 hours. Or until the internal temp

reaches 165 degrees..

Remove from oven, tent with foil and allow to rest for 10 minutes before slicing.

Serve with potatoes and parsnips. Be sure to save the juice in the bottom of the pan for

dipping. It’s liquid gold!