Jersey Butter & Thyme Roasted Chicken with Seasonal Vegetables

Preheat your oven to 200°C (400°F).

In a bowl, combine the softened Jersey butter, minced garlic, chopped thyme leaves, salt, and pepper.

Rinse the chicken inside and out and pat dry with paper towels.

Loosen the skin over the chicken breast and rub half of the butter mixture under the skin, directly onto the breast meat. This will keep the breast moist and flavorful.

Rub the remaining butter mixture all over the outside of the chicken.

Place the quartered onion and remaining thyme sprigs inside the chicken cavity.

In a large bowl, toss the Jersey Royal potatoes, carrots, parsnips (if using), asparagus (if using) and cabbage (if using) with olive oil, salt, and pepper.

Arrange the vegetables around the chicken in a roasting pan. Make sure not to overcrowd the pan.

Roast the chicken for 20 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and continue roasting for another 1 hour to 1 hour 10 minutes, or until the internal temperature of the chicken reaches 75°C (165°F) at the thickest part of the thigh.

Baste the chicken with the pan juices every 20 minutes during the roasting process to ensure even browning and moisture.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

While the chicken rests, you can optionally make a quick gravy. Place the roasting pan on the stovetop over medium heat. Add the chicken stock and Jersey milk to the pan and scrape up any browned bits from the bottom. Simmer for a few minutes until the gravy thickens slightly. Strain the gravy before serving if desired.

Carve the chicken and serve with the roasted vegetables and gravy (if made). Garnish with fresh thyme sprigs.