Ingredients:

  • 1 whole roasting chicken (approx. 1.6–1.8 kg / 3.5–4 lbs), giblets removed
  • 1 Tbsp neutral oil (e.g., grapeseed or canola)
  • 3 Tbsp Kosher salt (divided)
  • 1 tsp freshly cracked black pepper
  • 100 g (7 Tbsp) unsalted butter, softened to room temperature
  • 2 Tbsp finely chopped fresh rosemary
  • 2 Tbsp finely chopped fresh thyme
  • 4 cloves garlic, minced finely
  • 1 tsp smoked paprika
  • Zest of 1 small lemon
  • 500 g carrots, peeled and roughly chopped
  • 500 g parsnips, peeled and roughly chopped
  • 500 g potatoes (e.g., Russet or Maris Piper), peeled and roughly chopped
  • 1 large red onion, cut into 8 wedges
  • 3 Tbsp olive oil
  • 1 tsp additional Kosher salt
  • ½ tsp black pepper

Instructions:

  1. Dry the Bird: Pat the chicken thoroughly dry, inside and out, using paper towels. Place the dried chicken, uncovered, on a plate in the refrigerator for at least 30 minutes to chill and dry further. This is crucial for crispy skin.
  2. Make the Herb Butter: In a small bowl, combine the softened butter, rosemary, thyme, minced garlic, smoked paprika, and lemon zest. Mix until evenly combined.
  3. Prep the Vegetables: Toss the carrots, parsnips, potatoes, and red onion with olive oil, additional Kosher salt, and pepper. Set aside.
  4. Oven Setup and Seasoning: Preheat your convection oven to 190°C (375°F). Gently loosen the chicken skin over the breast and thighs and smear about two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining butter over the entire exterior skin. Apply a generous coating of the remaining Kosher salt and pepper.
  5. Initial Roast: Place the seasoned chicken breast-side up on a roasting rack inside the pan. Roast in the preheated convection oven for 40 minutes undisturbed.
  6. Add the Vegetables: Carefully remove the pan. Scatter the prepared vegetables around the chicken, ensuring they are not tightly packed to allow for good airflow. Baste the chicken lightly with pan juices, if desired.
  7. Final Cooking Stage: Return the pan to the oven and continue roasting for 20–35 minutes, or until the chicken skin is deep golden brown and the vegetables are tender and caramelized.
  8. Check Doneness: Insert a digital instant-read meat thermometer into the thickest part of the thigh (avoiding the bone). The chicken is done when the internal temperature reaches 74°C (165°F).
  9. Rest and Serve: Transfer the cooked chicken to a cutting board. Tent loosely with foil and allow it to rest for 15 minutes before carving. Serve immediately alongside the roasted vegetables.