4carrotspeeled and chopped into 2 inch chunks (set aside 2-3 small pieces)
3parsnipspeeled and chopped into 1 inch chunks. optional
1large onionsliced into wedges (set aside 2-3 small pieces)
8or more garlic clovesnot peeled
1large bunchof fresh thymeset aside 20 sprigs
fresh ground pepper
About an hour before cooking, take the chicken out of the fridge and set on the counter to allow to come to room temperature.
Preheat the oven to 425°F
Place chopped vegetables in the bottom of a roasting pan with about 20 sprigs of thyme. Drizzle with olive oil, season with salt and pepper. Toss to coat the vegetables with oil. Arrange in a single layer on the bottom of the roasting pan. Turn each piece so that the cut side of all the pieces are facing down (this will help them to get nicely brown and caramelized.)
Place roasting rack on top of vegetables (if you don't have a roasting rack, you can put the chicken directly on top of the vegetables). Place chicken on roasting rack (be sure all giblets are removed from the inside of the chicken. Also check the neck cavity - sometimes they hide them in there).
Liberally season the cavity of the chicken with salt and pepper. Insert a few small pieces of onion and carrot into the cavity, along with the rest of the thyme sprigs.
Tuck the wings under the chicken and use kitchen twine to truss the chicken.
Brush melted butter all over the outside of the chicken, then liberally season with kosher salt and pepper. This is what is going to get the skin nice and crispy, so don't be stingy with the salt.
Transfer roasting pan to oven and roast chicken for about 90 minutes, or until juices run clear and a thermometer reads 165°F when inserted into thigh.
Allow to sit for 20 minutes before cutting. Cut chicken and serve with roasted vegetables.