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

Main Courses
Vegetables
Chicken
Roasts

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.

SERVES 4 to 6

TIME 2¼ hours, plus 1 hour brining and 20 minutes resting

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