Ingredients

For the Roasted Chicken and Vegetables:

• 1 Ludovico Farm Pasture-Raised Whole Chicken
• 2 tablespoons FLH Butter, melted
• 1 pound MA‘O Organic Farms Baby Carrots with Tops, tops reserved
• 1 pound Satsuma Sweet Potatoes, peeled and cut into chunks
• 1 pound Turnips, peeled and cut into chunks
• 1 large Mahi Pono Yellow Onion or Kula Onion, sliced
• 3 sprigs Waialua Growers Organic Rosemary
• Juice of 1 MA‘O Organic Farms Meyer Lemon
• Salt and pepper to taste

For the Carrot Top Gremolata:

• 1 cup finely chopped carrot tops (reserved from the carrots)
• Zest of one MA‘O Organic Farms Meyer Lemon
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat Oven:
   Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
   Pat the chicken dry with paper towels. Rub the chicken all over with the melted butter, and season generously with salt, pepper, and the juice of the lemon. Place the chicken in a large roasting pan.
3. Add the Vegetables:
   Arrange the carrots, sweet potatoes, turnips, and sliced onion around the chicken. Tuck the sprigs of rosemary among the vegetables. Drizzle with olive oil, and season with salt and pepper.
4. Roast the Chicken and Vegetables:
   Roast the chicken and vegetables for 60–75 minutes, basting the chicken occasionally with the pan juices, until the chicken reaches an internal temperature of 165°F (75°C) at the thickest part. Let the chicken rest for 10 minutes before carving.
5. Make the Gremolata:
   While the chicken is roasting, combine the chopped carrot tops, lemon zest, garlic, olive oil, and a pinch of salt and pepper in a small bowl. Stir well and set aside.
6. Serve:
   Carve the chicken and arrange on a serving platter with the roasted vegetables. Spoon the carrot top gremolata over the chicken for a fresh, zesty finish.