Food52’s Amanda Hesser shares a recipe from Jennifer Clair for a delicious and aromatic roast chicken. Along with the tender chicken are butter-braised vegetables for a truly one-pot meal (like prehistoric Instapot!). GET THE RECIPE ►► https://f52.co/3HKeoW6

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PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes
SERVES: 4

INGREDIENTS

1 tablespoon extra-virgin olive oil
Kosher salt and pepper
1 3 1/2-pound chicken, giblets removed, rinsed, and dried with paper towel
2 tablespoons unsalted butter
2 pounds mixed vegetables (choose 3: fingerling or purple potatoes, parsnips, carrots, golden beets, butternut squash, fennel), cut in generous 3-inch pieces (so they don’t overcook)
1 medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact)
1 teaspoon chopped fresh thyme, rosemary, or tarragon
1/4 cup white wine

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