Ingredients:

  • 1 (4 lb) whole chicken, giblets removed
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 lemon, cut in half
  • 1 head garlic, halved crosswise
  • 3 large carrots, cut into 2-inch chunks
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, cubed
  • 1 tbsp extra-virgin olive oil
  • 1 tsp dried thyme
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh sage, minced
  • 3 cloves garlic, minced

Instructions:

  1. Pat the chicken completely dry with paper towels. Stuff the cavity with the lemon halves and the halved garlic head.
  2. In a small bowl, combine 1 tbsp olive oil, minced rosemary, minced sage, and minced garlic into a paste. Massage the paste evenly under the skin of the breast and over the exterior of the chicken.
  3. In a roasting pan or cast iron skillet, toss carrots, Brussels sprouts, and sweet potatoes with 1 tbsp olive oil and dried thyme. Spread them in an even layer to create a vegetable bed.
  4. Place the seasoned chicken directly on top of the vegetables.
  5. Preheat oven to 425°F (218°C). Roast the chicken for 20 minutes to sear the skin.
  6. Reduce oven temperature to 350°F (175°C). Continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).