Herb Roasted Chicken with Root Vegetables
Ingredients
- Two 3- to 4-pound chickens
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh thyme, plus 2 sprigs
- 2 teaspoons chopped fresh rosemary, plus 1 sprig, torn in half
- 1 lemon, halved
- 6 cloves garlic, smashed
- 1 onion, halved
- 1 parsnip, cut into large dice
- 1 medium Yukon gold potato, cut into large dice
- 1 butternut squash, peeled, seeded and cut into large dice
- 1/4 cup extra-virgin olive oil
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