Ingredients:

  • 1 whole chicken (about 3-4 lbs/1.3-1.8 kg), giblets removed
  • 2 lemons, one sliced, one juiced (about 1/4 cup/60 ml juice)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 medium onion, quartered

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice.
  4. Rub the herb mixture all over the chicken, inside and out.
  5. Stuff the cavity of the chicken with lemon slices.
  6. In the roasting pan, toss potatoes, carrots, and onion with a drizzle of olive oil, salt, and pepper.
  7. Place the chicken on top of the veggies in the roasting pan.
  8. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste with pan juices halfway through cooking.
  9. Let the chicken rest for 10-15 minutes before carving.
  10. Carve the chicken and serve with the roasted veggies.