Family Style Recipe

Preheat and prepare chicken

Preheat the oven to 425°F (220°C). Remove the giblets from the chicken cavity, rinse the chicken under cold water, and pat dry with paper towels.

Rub the chicken all over with olive oil, then season generously with salt and black pepper.

Cut the lemon in half and place it inside the chicken cavity along with the rosemary sprigs and garlic cloves.

Tie the chicken legs together with kitchen twine and tuck the wings under the body.

Place the chicken in a roasting pan and roast uncovered for 1 hour and 15 minutes, or until the juices run clear when the thigh is pierced or internal temperature reaches 165°F (74°C).

Remove from oven and let rest for 10 minutes before carving.

Prepare and cook potatoes

Peel and cut the potatoes into 2-inch chunks. Peel the garlic cloves.

Place the potatoes and garlic cloves in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Boil for 15–20 minutes or until potatoes are fork-tender. Drain and return to the pot.

Add butter and mash until mostly smooth. Stir in milk, salt, and pepper. Continue mashing until creamy and smooth.

Prepare the vegetables

Peel and cut the carrots and parsnips into sticks. Slice the red onion and zucchini into thick wedges.

Place all vegetables on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme.

Toss to coat evenly and spread in a single layer.

Roast in the oven at 425°F (220°C) for 25–30 minutes or until vegetables are golden and tender, turning halfway through.