Roast Chicken and Radish

Ingredients

• 1 whole chicken (about 4 lbs weight)
• 2 small lemons
• a few sprigs of thyme
• 1 head of garlic
• half a large sweet onion
• 1 dozen French radishes (can use other types but French have a milder taste)
• 3-4 large parsnips
• avocado or olive oil
• salt and pepper

Instructions

1. Preheat oven to 425 F
2. Clean chicken and blot dry with paper towels
3. Place the thyme into the chicken cavity
4. Cut the lemons and the garlic head in half and put them into the cavity also
5. Rub chicken skin with oil, and sprinkle generously with salt and pepper
6. Place the chicken breast side down in a roasting pan (tie chicken legs together with string - optional)
7. Peel parsnips and cut into chunks, place in the pan around the chicken
8. Wash radishes and cut off ends, add to pan with parsnips
9. Peel and chop the onion into large chunks, add to pan with other vegetables
10. Drizzle more oil onto the vegetables around the chicken 
11. After 30 minutes remove the pan and turn the chicken breast side up, replace in oven
12. Roast for about 1 hour more until a meat thermometer shows chicken is fully cooked
13. Remove chicken onto a carving board and place vegetables into a serving dish to keep warm
14. Move the roasting pan with chicken juices over a stovetop burner on low and add 1 cup white wine and the juice of 1 lemon; simmer briefly then pour over the chicken after carving but before serving.