Flynn McGarry's Roast Chicken with Bread

This is a recipe we make at the restaurant every Saturday for family meal. It’s a perfect easy dinner and the bread soaks everything up nicely. You can change out the vegetables to anything that you have or that is in season.

1 medium-sized chicken
1 loaf sourdough bread, cut in half length-wise 3 leeks, sliced into half-inch rounds
2 heads fennel, sliced very thin
2 shallots, cut in half
8 carrots, cut into one-inch pieces
12 sprigs thyme
1 head garlic, cut in half
1 head celery root, cut into one-inch cubes

Leave chicken uncovered in the refrigerator overnight. This will help dry out the skin and make it extra crispy. Preheat oven to 385 degrees. In a roasting pan, place two bread halves, face down. Scatter vegetables around the sides of the bread. Place chicken on top. Season liberally and drizzle olive oil over the whole thing. Lastly, add herbs and lemons and place in the oven for forty-five minutes or until the chicken is golden brown. Let the chicken rest for twenty minutes. Carve the bird and serve with the vegetables and bread.

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