Roasted Bio Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Remove the chicken from the fridge 20–30 minutes before roasting to come toward room temperature.

Season and stuff

Pat the chicken dry with paper towels. Rub 2 tbs olive oil all over the skin. Season the cavity with 1/2 tsp salt and a pinch of pepper. Stuff the cavity with the halved lemon, thyme sprigs, and smashed garlic cloves.

Truss and roast

Tie the legs together with kitchen twine and tuck the wing tips under. Place chicken breast-side up on a rack in a roasting pan. Rub remaining 1 tbs olive oil over the skin and sprinkle the remaining 1.5 tsp salt and 1 tsp pepper evenly over the bird. Roast in the preheated oven for 50–70 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear. If the skin browns too fast, tent loosely with foil for the last 10–15 minutes.

Rest

Remove the chicken from the oven and transfer to a cutting board. Loosely tent with foil and let rest 15 minutes before carving. Reserve pan juices for the mustard sauce if desired (see sauce step).

Place the parsnip chunks in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until parsnips are fork-tender, about 12–15 minutes.

Drain the parsnips well and return them to the warm pot for 1 minute to dry off excess moisture.

Warm the milk (or cream) with the butter in a small saucepan or microwave until the butter is melted and the liquid is hot but not boiling. Mash the parsnips with a potato masher or pass through a ricer for a smoother texture. Stir in the warm butter-milk, season with 1 tsp salt, 1 tsp pepper, and 1/4 tsp nutmeg if using. Adjust seasoning to taste. Keep warm until serving.

While the chicken is resting and parsnips are finishing, toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper, and lemon zest if using.

Heat a large skillet over medium-high heat. Add asparagus and cook, turning occasionally, until bright green and tender-crisp, about 3–5 minutes depending on thickness. Alternatively, roast at 425°F (220°C) for 8–10 minutes. Transfer to a platter and keep warm.

After removing the chicken from the pan, pour off excess fat, leaving any browned bits and about 1–2 tbs pan juices. Place the roasting pan or a small saucepan over medium heat. Add the white wine or chicken stock (1/4 cup) to deglaze the pan, scraping up browned bits. Let it reduce by half, about 2–3 minutes.

Reduce heat to low and whisk in the Dijon and whole-grain mustards until combined. Stir in the heavy cream and warm through gently—do not boil. Whisk in the cold cubed butter piece by piece to slightly thicken and gloss the sauce. Season with 1/4 tsp salt and 1/4 tsp pepper; taste and adjust.

If desired, stir in chopped parsley. Strain the sauce into a small jug for a smooth finish, or serve with whole-grain texture.

Spoon the sauce over carved chicken or serve on the side.