Richard Jackson, you will be missed

I was roasting a chicken, new twist on a familiar theme, when my cell rang and heard some bad news. My sweet, funny, caring favorite uncle had passed away the evening before. The last Jackson of that family...The old photo above shows the three brothers, now all gone.

Left to right is William Jackson (my father), Edward Jackson (middle brother) and Richard Jackson (the youngest). I wanted to acknowledge his departure and tell you, it will leave a gaping hole in his family since he was such a family guy. So full of life and love.

I will share the recipe with you that I took on but I don't have plated snaps...just not in the mood. But we did raise a glass of wine in tribute to you Uncle Dick!


Roasted Chicken and Veggies

* 1 (5 to 6 pound) roasting chicken
* Kosher salt
* Freshly ground black pepper
* 1 large bunch fresh thyme, plus 20 sprigs
* 1 lemon, halved
* 1 head garlic, cut in half crosswise
* 2 tablespoons (1/4 stick) butter, melted
* 1 large yellow onion, thickly sliced
* 4 carrots cut into 2-inch chunks
* 2 parnips, cut into 2-inch chunks
* Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.





Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.



Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.



Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.



The butter and basting made for a crispy skin texture...lovely color...



Nice meal. Sad night.