Roast Chicken with Root Vegetables

Name: Roast Chicken with Root Vegetables
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups, table salt; 1 1/2 cups, sugar; 2 medium heads, garlic, outer papery skins removed, cloves separated, unpeeled, and crushed; 6 , bay leaves, crumbled; 1 , whole chicken (6 to 8 pounds), giblets removed and discarded; , Ground black pepper; 1 cup, low-sodium chicken broth, or more as needed; 1 pound, small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled; 1 pound, medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise; 1/2 pound, parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise; 1/2 pound, yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered; 3 tablespoons, vegetable oil; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper

Main Courses
Chicken
Vegetables
Roasts

Appears in Cook's Illustrated September/October 2006

Roasting a few vegetables along with the chicken makes for an easy side dish, right? Greasy side dish is more like it. We set out to fine-tune this flawed Sunday-night classic.

SERVES 4 to 6

TIME 3 hours, plus 2 hours brining

Why This Recipe Works

This is a members' feature.