Ingredients:

  • 1 whole chicken (about 4-5 pounds / 1.8-2.3 kg), cleaned and patted dry
  • 4 tablespoons unsalted butter, softened (60 g)
  • 1 tablespoon olive oil (15 ml)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 lemon, halved
  • Salt and pepper, to taste
  • 4 medium potatoes, chopped into chunks
  • 3 carrots, cut into sticks
  • 1 onion, quartered
  • Additional fresh herbs for garnish (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). In a bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, salt, and pepper.
  2. Gently loosen the skin of the chicken and rub the herb mixture beneath the skin and all over the chicken. Squeeze lemon juice over the chicken and place the halved lemon inside the cavity.
  3. Place chopped potatoes, carrots, and onion in the roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to combine.
  4. Position the chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
  5. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  6. Carve the chicken and serve with the roasted vegetables.