Recipe by Mariel Hemingway, from her cookbook Mariel’s Kitchen.Print
- Kosher Salt – 1/4 cup
- 1 Whole or 1/2 Chicken –
- Beets, Parsnips, Sweet Potatoes, Carrots – 2 lbs. cleaned and peeled
- Onions – 2 large, peeled and quartered (root end left intact)
- Garlic – 1 head, cloves divided, unpeeled
- Olive OIl – 1/4 cup
- Sea Salt & Freshly ground black pepper – to taste
- Fresh Rosemary – 1/3 cup chopped, divided
- Lemon – 1, quartered
- Dissolve 1/4 cup kosher salt in 4 cups of cold water in a large stock pot. Rinse the chicken inside and out with cold water and add to stock pot. Add enough cold water to completely cover the chicken. Cover and let chicken soak in brine for 1 hour. Remove from brine, rinse inside and out and pat dry with paper towels.
- While chicken is brining, cut root vegetables into 3-inch pieces and place in a large mixing bowl. Add one of the whole quartered onions and all the garlic. Drizzle vegetables with half the olive oil and season with salt, pepper and half of the rosemary. Mix to combine. Set aside.
- Preheat oven to 375 F.
- Rub the chicken inside and out with remaining olive oil. Season inside and out with salt, pepper and remaining rosemary. Place lemon and remaining onion inside the cavity. Tuck wings back and under to secure. Tie legs together with butcher twine. Place chicken, breast side down, on roasting rack in a large, heavy roasting pan. Surround chicken with root vegetables and place, uncovered, into oven.
- Roast for 30 minutes, then turn chicken breast side up. Continue roasting, uncovered, basting with pan juices every half-hour and stirring vegetables occasionally until internal temperature reaches 160 F, or about 20 minutes per pound. (If chicken appears to be browning too quickly, tent with aluminum foil.) Remove from oven and allow meat to rest at least 15 minutes before slicing. Serve with roasted root vegetables on the side.