Preheat the oven to 475. We’re starting the oven out really hot to brown the skin of the chicken well.

Toss the chopped parsnips, carrots, and sliced leek with 2 tbsp of olive oil and a pinch of salt and pepper in a large bowl. Dump the vegetables in a roasting pan or cast iron pan.

Rub the inside of the breast cavity with lots of salt and pepper, and rub the outside of the chicken all over with salt and pepper as well.

Stuff the cavity with the aromatic rosemary, thyme, and garlic cloves, then truss the chicken (and don’t forget to tuck the wing tips under themselves so they don’t burn).

Place the chicken on top of the bed of vegetables and roast in the 475 degree oven for 15 minutes, then lower the oven to 400 and roast for another 40-50 minutes. You want to cook the chicken until it registers at 160 in the thickest part of the thigh.

Let the chicken rest for 10-15 minutes (you can tent the chicken with aluminum foil to keep it warm), then you’re ready to eat!