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  • 2 cloves garlic, minced
  • Leaves from 3 sprigs of thyme
  • 1 tablespoon lemon zest
  • Salt and pepper
  • 1 3- to 4-pound chicken, split (backbone cut out and flattened)
  • 1/4 cup olive oil, divided
  • 3 tablespoons grainy mustard
  • 1/2 teaspoon Worcestershire
  • 1 pound parsnips, carrots and celery root, washed and peeled.


Serves: 4


Preheat oven to 425°F.

Mix together garlic, thyme, lemon zest, a pinch salt and pepper. Drizzle the chicken with 3 tablespoons olive oil then sprinkle chicken with garlic mixture and set aside.

In medium bowl, place mustard, 1 tablespoon olive oil, Worcestershire, a pinch salt and pepper and mix.  Add root vegetables and toss until coated. Once coated, scatter veggies on the bottom of a roasting tray; place chicken on top, skin-side up. Roast in oven until juices run clear (roughly 25-30 minutes).  Rest for 5 minutes and serve.