Roast Chicken with Root Vegetables
Ingredients
- 4 branches fresh rosemary, bruised, plus 1 sprig
- 6 cloves garlic, crushed and peeled, plus 3 cloves, peeled, blanched for 15 seconds, cooled in ice water, then sliced
- 1⁄2 cup plus 1 tbsp. extra-virgin olive oil
- 1 (3 1/2–4-lb.) chicken
- Kosher salt and freshly ground white pepper
- 1⁄2 cup rich chicken stock
- 4 tbsp. butter, cut into pieces
- Juice of 1/2 lemon
- 1⁄4 bunch parsley, leaves chopped
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