Chop vegetables roughly and place them in a baking dish together with white wine and potatoes, with a rack over them.

Remove the backbone from the chicken by cutting along each side. Use the backbone to add flavor to the broth, so it should be placed together with the vegetables.

Spread the chicken out breast side up.

Cut the butter into smaller pieces and distribute the butter under the skin.

Season the chicken with salt and pepper and place it on the rack over the vegetables. Roast it for 45 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan (if the chicken has not been laid down and the backbone removed, you should allow for an additional 15 minutes of cooking time).

Take the chicken out and let it rest.

 

Peel the carrots and cut them into smaller pieces (preferably roughly equal-sized pieces for easier cooking).

Place the carrots, cream, and milk in a heavy-bottomed pot and cook the carrots over medium heat for about 30 minutes until they are tender (do not let it boil vigorously).

When the carrots are tender, transfer them to a blender and blend. Wait to add the liquid to the carrots.

Add some of the milk/cream mixture to the blended carrots a little at a time, blending and adding more liquid until you have a smooth purée.

Season to taste with salt, pepper, lemon juice, and apple cider vinegar.

Transfer the blended carrot purée to a clean pot and keep it warm over low heat.

Peel the potatoes and place them in the dish with the root vegetables/vegetables under the chicken. There is liquid in the dish already (white wine), which means it will be roasted/steamed/cooked simultaneously. When the vegetables/root vegetables are removed from the oven with the chicken, the potatoes should stay in the oven for 10 minutes on the grill setting at high heat until the rest of the dish is ready.

This will give them a bit of crispiness.

When the chicken and all the sides are taken out of the oven, let the chicken rest, put the potatoes back in the oven, and blend the rest (juices, carrots, onions, and parsnip) finely and transfer to a pot.

Heat the mixture and add 1 dl of cream.

The gravy does not need to be thickened, as the vegetable mixture has done the work for you.

Season the gravy with salt, sugar, lemon juice, pepper, and vinegar.

The juice left at the bottom of the dish/cutting board where the meat is resting should also be added to the gravy.

 

Cut the chicken into 4 or 8 pieces depending on what makes sense for you.