Roast Chicken with Root Vegetables | America's Test Kitchen

Ingredients

• 1 1/2 cups table salt
• 1 1/2 cups sugar
• 2 medium heads garlic, outer papery skins removed, cloves separated, unpeeled, and crushed
• 6 bay leaves, crumbled
• 1 whole chicken (6 to 8 pounds), giblets removed and discarded
• Ground black pepper
• 1 cup low-sodium chicken broth, or more as needed
• 1 pound small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled
• 1 pound medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
• 1/2 pound parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
• 1/2 pound yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered
• 3 tablespoons vegetable oil
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper