Roast Chicken With Roasted Root Vegetables

Ingredients

• 1 whole chicken
• 350 g of potato
• 300 g sweet potato
• 300 g of parsnip
• 1 large yellow onion
• 0.5 tbsp salt
• Marinade:
• 1 lemon
• 2 garlic cloves
• 1 dl coarsely chopped thyme
• 2 tablespoons olive oil
• 1 tbsp fling salt
• 0.5 tsp black pepper
• Oven: 200º

How to prepare

1. Use a sharp knife or household scissors and remove the bump and spine through two incisions on each side of the spine. Discard the spine. Flatten the chicken and place on baking sheet covered with paper. Mix lemon, garlic, thyme, oil, salt and pepper to marinade.
2. Peel potatoes, sweet potatoes, parsnips and onions and cut into large chunks. Distribute the vegetables around the chicken. Roll over the marinade and massage a little extra around the chicken pieces. Salt.
3. Roast in the middle of the oven for about 45 minutes. The chicken should have an inside temperature of over 70 °-
4. Move higher up in the oven for the last 5-10 minutes for extra crispy skin on the chicken.