Ingredients

• 1 to 4lb chicken at room temperature
• salt and pepper to taste
• 1 head of garlic
• 1 large bunch of thyme
• 1 large carrot, peeled and cut into chunks
• 2 small assorted winter squash, butternut and delicata make a great addition, cut into chunks
• 1 medium Yukon Potato, cut into chunks
• 3 shallots cut into quarters
• 1 fennel bulb core and outer layer removed, cut into wedges
• 1 lemon cut into wedges
• ½ cup of chicken stock if needed
• ½ cup white wine, optional for pan sauce
• ½ cup chicken stock, optional for pan sauce

Directions

1. Arrange an oven rack in the center of the oven and heat to 475°F.
2. Season the inside cavity of the chicken with salt and pepper. Stuff chicken with 4 lemon wedges, 4 cloves of garlic smashed, a few sprigs of thyme, and rosemary. Truss the chicken.
3. Season the chicken all over with salt and pepper and let sit for 30 minutes before cooking.
4. Pat the chicken dry and lightly brush with olive oil.
5. Toss the root vegetables, squash, fennel, and shallots with salt, pepper, herbs, 4 cloves smashed garlic, and olive oil.
6. Place a layer of vegetables evenly in the All-Clad 50th Anniversary Casserole. Place the Trussed Chicken on top of the Vegetables in the center.
7. Place the casserole pan in the center of the oven uncovered. Cook for 25 minutes.
8. Remove from oven and lightly brush with olive oil one more time. If during the cooking time you notice the pan is dry and the vegetables are beginning to brown too much, add a small amount of chicken stock to deglaze the pan a bit.
9. Lower oven temperature to 400°F and cook for an additional 45-50 minutes. To ensure the chicken is cooked evenly, turn the casserole dish 180 degrees midway through.
10. Once the time has elapsed, remove from the oven. The chicken will be done when the thickest part of the thigh meat is hovering around 165 degrees.
11. Once the chicken is done remove and set aside to rest
12. Turn the oven back up to 450°F. Shake the pan with the Vegetables and return to the oven to roast for an additional 10 minutes.
13. Optional: When the vegetables are done remove them from the pan and set aside to serve. Make a pan sauce. Place the casserole pan over low heat. Add 1 tbsp oil to the pan. Add 2 cloves of smashed garlic and a couple of sprigs of thyme. Let cook for 30 seconds and then pour a 1/4 cup of white wine into the pan. Scrap up any brown bits that have accumulated. Once incorporated and reduced add 1/2 cup of chicken stock and 1 tablespoon lemon juice. Simmer for a minute or two to reduce. Turn off the heat add 1 tablespoon of cold unsalted butter. Whisk to combine. Season with salt and pepper.