{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roast Chicken with Root Vegetables",
 "description": "A whole chicken roasted over carrots, potatoes and parsnips in one pan, an easy fall and winter dinner for six.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H45M",
 "recipeIngredient": [
  "1 whole chicken, about 4 lb",
  "½ tsp salt, for the chicken",
  "1 tsp paprika",
  "1 tsp garlic powder",
  "1 tsp dried thyme",
  "½ tsp black pepper",
  "1 tbsp olive oil, for the chicken",
  "1 lemon, halved",
  "1½ lb (680 g) carrots, scrubbed, cut into 1½-inch pieces",
  "1 lb (454 g) small Yukon gold potatoes, halved",
  "12 oz (340 g) parsnips, peeled, cut into 1½-inch pieces",
  "1 large onion (about 10 oz peeled), cut into 8 wedges",
  "4 garlic cloves, unpeeled",
  "2 tbsp olive oil, for the vegetables",
  "¼ tsp salt, for the vegetables"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Pat the chicken dry. Mix the ½ tsp salt, paprika, garlic powder, thyme and pepper, and rub it all over the bird. Leave it uncovered in the fridge for at least 1 hour, or overnight, so the skin dries."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F with a rack in the lower third. Take the chicken out of the fridge while it heats."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the carrots, potatoes, parsnips, onion and garlic with the 2 tbsp oil and ¼ tsp salt in a large roasting pan. Spread them in one layer."
  },
  {
   "@type": "HowToStep",
   "text": "Rub the 1 tbsp oil over the chicken. Squeeze the lemon over it, put both halves in the cavity, and tuck the wing tips under. Set the chicken, breast up, on the vegetables."
  },
  {
   "@type": "HowToStep",
   "text": "Roast 60 to 75 minutes. Stir the vegetables once at the 40-minute mark. The chicken is done when the skin is deep gold, the juices run clear, and an instant-read thermometer in the thickest part of the thigh and in the breast reads 165 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Move the chicken to a board and rest it 15 minutes. Put the pan of vegetables back in the oven for those 15 minutes if they are not yet browned and tender."
  },
  {
   "@type": "HowToStep",
   "text": "Carve, pull the skin off at the table, and serve six plates over the vegetables, with the pan juices spooned on. Cool leftovers no more than 2 hours, then refrigerate. Reheat to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "412 kcal",
  "proteinContent": "38.0 g",
  "carbohydrateContent": "37.8 g",
  "fatContent": "12.3 g",
  "saturatedFatContent": "2.3 g",
  "sugarContent": "10.8 g",
  "sodiumContent": "512 mg",
  "fiberContent": "8.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/roast-chicken-with-root-vegetables.jpg",
 "imageAlt": "A whole roast chicken, golden skin, on carrots, potatoes, parsnips and onion, in the pan",
 "url": "https://asharedpalate.com/roast-chicken-with-root-vegetables"
}