3-4parsnips, , chopped into larger slices ( I cut each one into 4 pieces)
8ouncesbaby bella mushrooms, , sliced
6-8large carrots, , chopped into larger slices ( I cut each one into 4 pieces)
Preheat the oven to 425 degrees. Grease the bottom of a roasting pan with some olive oil.
Remove the inside of the chicken (the giblets) and place it upside down (thighs up) into a roasting pan.
In a small bowl, mix 2 tsp of course sea salt, 1 tsp of ground black pepper, 1 tsp of thyme, and 1 tsp of rosemary together. Put 1/2 of the seasoning mix inside of the chicken (in the cavity). Rub the other 1/2 of the seasoning onto the outside of the chicken.
Peel the head of garlic, chop the bottom of it, and remove all the outside of the garlic until only the naked bulbs are left. This was around 9-10 bulbs for me. Put 1/2 of the garlic bulbs into the cavity of the chicken. Put the rest into the roasting pan, around the chicken.
Take 2 of the pieces of lemon and squeeze them into the cavity of the chicken and put the pieces into the cavity. Lay the chicken back down.
Slice a few slices of lemon from the third piece of the lemon. Squeeze the rest onto the outside of the chicken and throw the rind away. Place the slices of lemon on top of the chicken (this is for decoration purposes AND taste, the lemon candies and tastes fantastic).
Sprinkle the sliced onion around the chicken.
Put the sliced parsnip, baby bella mushrooms, and carrots around the chicken as well.
Evenly pour 1 Tbs of olive oil onto the the veggies surrounding the chicken. Evenly top the veggies with 1 tsp of thyme.
Pour 2 tsp of olive oil onto the top of the chicken.
Cover and cook for 1 hour and 15 minutes. Remove the cover and cook for another 15 minutes uncovered.
The chicken will be done when you can cut between the leg and the thigh and only clear juices come out. Mine was done after 1 hour and 30 minutes.