Valentine's Day Dinner for Two

Valentine's Day Dinner for Two. // http://bzfd.it/1mxnewl
Posted by BuzzFeed Food on Friday, February 12, 2016

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INGREDIENTS
1 1/2 pounds mixed root vegetables, such as potatoes, carrots, and parsnips
1 bunch fresh thyme, divided
5 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
1 (3 1/2-pound) chicken
1 whole head garlic, halved crosswise through the middle
1 lemon, halved
1/4 cup grated Parmesan cheese
3 cups winter salad greens, such as arugula or watercress
1/2 medium fennel bulb, thinly sliced
1 blood orange (or regular orange), peeled and thinly sliced
1 loaf of crusty bread, for serving
1 bottle of wine, for drinking

PREPARATION
1. Preheat the oven to 425°.

2. Wash and scrub the root vegetables (if you *must* peel them, go for it, but I think it’s totally unnecessary) and cut them into large pieces. Place them on a rimmed baking sheet and toss them with a few of the thyme sprigs and 2 tablespoons of olive oil; season with salt and pepper.

3. Place the chicken on top of the vegetables and season all over with salt and pepper. Stuff the cavity of the chicken with the garlic, the rest of the thyme and half the lemon (just shove all the stuff in there, it’s okay if some of the things are exposed). Drizzle the chicken with another 2 tablespoons of olive oil and place the baking sheet in the oven.

3. Roast, tossing vegetables occasionally, until the chicken is a deep golden brown and cooked through (a thermometer inserted into the thickest part of the thigh should register 165°. If you don’t have a thermometer, a good way to test is to wiggle the drumstick—it should feel tender and loose, about 45-55 minutes.

4. Remove the chicken from the baking sheet and place it on a cutting board to rest. Sprinkle the vegetables with the Parmesan and return to oven until the cheese is browned and the vegetables are super crispy, 5-8 minutes. While you’re at it, toss that loaf of bread in there, because warm bread > not warm bread.

5. While the chicken is resting and the vegetables are finishing up, make the salad. Combine the salad greens, fennel and blood orange in a medium bowl. Squeeze the other half of lemon over everything and season with salt and pepper. Add the last tablespoon of olive oil and toss everything together. Taste a leaf or two and make sure it’s seasoned to your liking.

6. Bring everything to the table so you can carve the chicken in front of your dining companion, forever charming them with your poultry prowess. You can also just slice pieces as you see fit, this should be the least stressful part of this whole thing.

http://www.buzzfeed.com/alisonroman/dinner-for-two-video?bffbfood&utm_term=.de3MBMp1A1#.xt66o6gXAX