Gardener's Chicken

How to Make

• Step 1: Preheat oven to 375F; spray a large roasting pan with cooking spray.

• Step 2: Peel parsnips and carrots and cut into 2-inch chunks.

• Step 3: Place two chunks each along with the 1/4 cup diced onion and 1 clove garlic in a small saucepan; cover with water.

• Step 4: Bring pan to a boil; reduce heat to medium-high and boil 15-20 minutes until tender; drain.

• Step 5: Combine toasted bread, boiled vegetables, nutmeg, and 1 tablespoon fresh parsley in a food processor and pulse until well-combined.

• Step 6: Place halved onion, 4 garlic cloves, and bunch of parsley in cavity of chicken.

• Step 7: Stuff the bread and vegetable mixture into the neck opening of the chicken and under the skin on the breast; secure skin with toothpicks if necessary.

• Step 8: Spread butter over skin, then drizzle 2 tablespoons olive oil over entire chicken.

• Step 9: Cover pan and roast for 30 minutes.

• Step 10: Baste chicken; add remaining parsnips and carrots, potatoes and quartered onions to the pan; drizzle remaining olive oil over vegetables and sprinkle seasoning over vegetables and chicken.

• Step 11: Roast for another hour, basting occasionally (make sure to baste the vegetables as well as the chicken or they'll dry out).

• Step 12: Remove cover and roast an additional 30 minutes, basting at least one more time, to crisp and brown skin.

• Step 13: Remove stuffing from chicken to a bowl; remove vegetables from roasting pan to a bowl; remove chicken to a platter, carve and serve.