• 2 carrots, peeled and chopped into 1/2-inch pieces
  • 2 parsnips, peeled and chopped into 1/2-inch pieces
  • 1 yellow onion, quartered
  • 4 tablespoons extra virgin olive oil, divided
  • 2 celery stalks
  • 3 pound whole chicken
  • Sea salt and freshly ground back pepper, to taste
  • 1 tablespoon dried thyme


  1. Preheat the oven to 400 degrees.
  2. Toss carrots, parsnips, onion with 1 tablespoon olive oil and a pinch of salt and pepper, and spread evenly across the bottom of a large cast iron pan or large baking dish.
  3. Add celery into chicken cavity and season with sea salt and pepper.
  4. Brush 3 tablespoons olive oil over outside of chicken. Season with sea salt, pepper, and thyme. Place chicken on top of vegetables.
  5. Cook for 75 to 80 minutes.
  6. To check if chicken is done cooking, remove from the oven and insert an instant-read thermometer into the meat between the leg and the breast. The thermometer should read 165 degrees F.
  7. When chicken is cooked through, remove from the oven and let rest for 10 minutes before serving.