Römertopf Roasted Chicken and Root Vegetables
Ingredients
- 1 (3 1/2-pounds) whole chicken
- 5 teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided
- 1 medium shallot, peeled and halved lengthwise
- 1 bunch thyme sprigs plus 2 teaspoons chopped fresh thyme leaves, divided
- 4 small sweet potatoes, peeled and cut lengthwise into quarters
- 3/4 pounds baby Yukon Gold potatoes, halved
- 2 medium carrots, peeled and cut into 1 1/2-inch pieces
- 1 medium parsnip, peeled and cut into 1 1/2-inch pieces
- 4 garlic cloves, peeled
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