Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 1 tbsp olive oil (15 ml)
  • 1 lemon, cut into wedges
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1.5 lbs / 680g potatoes, (Yukon Gold or Russet), peeled and cut into 1-inch chunks
  • 1 lb / 450g carrots, peeled and cut into 1-inch chunks
  • 1 lb / 450g parsnips, peeled and cut into 1-inch chunks
  • 1 onion, quartered
  • 2 tbsp unsalted butter (30g), cut into small pieces
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper. Stuff the cavity with half of the lemon wedges, rosemary, thyme, and garlic.
  3. Heat olive oil in the Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown. Remove chicken from the pot and set aside.
  4. Add onion, potatoes, carrots, and parsnips to the pot. Season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until lightly browned.
  5. Place the seared chicken on top of the vegetables in the pot. Arrange the remaining lemon wedges, rosemary, and thyme around the chicken. Dot with the butter.
  6. Cover the pot and roast in the preheated oven for 45 minutes.
  7. Remove the lid and continue roasting for another 15-30 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).
  8. Remove the pot from the oven. Let the chicken rest for 10 minutes before carving and serving.