Roast Chicken with Confit Tomatoes, Carrots and Beets | RICARDO

Ingredients

• 1 grain-fed chicken, about 5 1/2 lb (2.5 kg)
• 1 tbsp salt
• 1 lemon, halved
• 1 1/2 lb (675 g) Nantes carrots, various colours, cut into 2-inch (5 cm) pieces on an angle
• 1 1/2 lb (675 g) yellow beets, peeled and cut into 8 wedges each
• 1 1/2 lb (675 g) red and yellow cherry tomatoes, halved
• 8 garlic cloves, peeled
• 2 rosemary sprigs
• 1/2 tsp red pepper flakes
• 1/2 cup (115 g) butter
• 2 tbsp (30 ml) maple syrup
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 2/3 cup (30 g) flat-leaf parsley, finely chopped
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 pinch red pepper flakes