Best Roast Chicken with Root Vegetables

Name: Best Roast Chicken with Root Vegetables
Yield: Serves 4 to 6
Ingredients: 1 (3 1/2- to 4-pound), whole chicken, giblets discarded; , Salt and pepper; 1/2 cup, sugar; 1 1/2 pounds, Yukon Gold potatoes, peeled and cut into 2-inch pieces; 12 ounces, carrots, peeled, halved crosswise, thick halves halved lengthwise; 12 ounces, parsnips, peeled, halved crosswise, thick halves halved lengthwise; 4 teaspoons, extra-virgin olive oil; 1/4 cup, water; 1 teaspoon, minced fresh thyme; 2 tablespoon, chopped fresh parsley

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

The secret to a perfect marriage of roast chicken and root vegetables is to keep them apart until the wedding day.

SERVES4 to 6

TIME2¼ hours, plus 1 hour brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

Our roast chicken and root vegetables recipe ensures perfect versions of both components by calling for cooking them separately. We brine the chicken to ensure that it stays juicy and then place it in a preheated skillet in a hot oven. The ...

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