Cranberry-Orange Braised Whole Chicken with Parsnips

Ingredients

• 1 (4 1/2- to 5-pound) whole chicken, giblets removed and patted dry
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 2 large leeks, white and light green parts only, halved, rinsed, and cut into 1-inch pieces
• 1 1/2 pounds parsnips, peeled and cut into 2-inch pieces
• 4 garlic cloves, smashed
• 1 tablespoon chopped fresh thyme leaves
• 2 cups low-sodium chicken broth
• 1 large orange, finely zested and juiced (about 3/4 cup juice)
• 1 1/2 cups fresh cranberries
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar

Steps

1. Set an oven rack in the lower-middle position and heat the oven to 325°F for at least 10 minutes. Season the chicken all over and inside the cavity with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat for 2 minutes. Brown the chicken, breast-side down first, until deep golden, about 5 minutes per side; use tongs and a wooden spoon to carefully turn it. Transfer the chicken to a plate.
3. Reduce the heat to medium. Add the leeks, parsnips, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook, stirring occasionally, until the leeks begin to soften, 6 to 8 minutes. Add the garlic and thyme and cook for 1 minute.
4. Stir in the broth, orange juice, orange zest, cranberries, Dijon, and brown sugar. Scrape up any browned bits and bring the liquid to a steady simmer, 3 to 4 minutes.
5. Return the chicken to the Dutch oven, breast-side up, nestling it among the vegetables. Cover tightly and braise in the oven for 1 hour 35 minutes. Check the temperature in the thickest part of the breast, avoiding bone; continue cooking, covered, for 10 to 15 minutes more as needed, until the breast reaches at least 165°F and the thigh meat is very tender.
6. Transfer the chicken to a carving board and let it rest for 15 minutes. While it rests, place the Dutch oven over medium-high heat and simmer the vegetables and juices uncovered until slightly thickened and the cranberries have mostly burst, 8 to 10 minutes.
7. Carve the chicken and serve with the parsnips, leeks, cranberries, and plenty of the orange-scented pan juices.