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Servings: 4

1 (4-5 pound) whole chicken
Salt to taste
3 tablespoons olive oil
1 small onion, thickly sliced
2 ½ cups chicken broth, or more as needed
4 carrots, cut into long pieces
2 parsnips, cut into long pieces
4-5 baby red potatoes, sliced into 6-8 pieces
3 garlic cloves, sliced
1 lemon, sliced
2 teaspoons dried or 1 teaspoon fresh rosemary
1 teaspoon dried or ½ teaspoon fresh thyme


  1. Preheat oven to 425 degrees F.
  2. Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down with both hands to flatten, you will hear a crack, season both sides generously with salt.
  3. Heat olive oil in a braiser over medium-high heat and fry the chicken, skin-side down, until golden, 6-8 minutes. Transfer chicken to a plate, skin-side up.
  4. Cook and stir onion in oil in the same skillet until softened, 2-3 minutes. Add ¼ cup of broth scraping the bottom of the skillet for brown bits that add flavor.
  5. Cook 2-4 minutes until reduced. Stir remaining chicken broth, carrots, potato, garlic, lemon, rosemary, and thyme into mixture. Place chicken, skin-side up, over the vegetables.
  6. Roast in the preheated oven until chicken is golden brown and crispy, about 45 minutes.
  7. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 167 degrees F. Transfer chicken and vegetables to a large platter and let rest, uncovered.
  8. Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt. Serve immediately.

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