Ingredients:

  • 1 whole chicken (about 3-4 lbs/1.3-1.8 kg), patted dry
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried) (10 g fresh, 4 g dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried) (10 g fresh, 4 g dried)
  • 1 tablespoon fresh parsley, chopped (5 g)
  • 2 tablespoons unsalted butter, melted (30 g)
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. Pat the chicken dry with paper towels.
  2. Combine lemon zest, lemon juice, garlic, rosemary, thyme, parsley, and melted butter in a small bowl. Whisk to combine.
  3. Rub the chicken with olive oil, salt, and pepper.
  4. Loosen the skin over the breast, and rub some of the herb mixture under the skin. Rub the remaining mixture all over the outside of the chicken.
  5. Place onion, carrots, and celery in the bottom of the roasting pan.
  6. Place the chicken on top of the vegetables in the roasting pan (or on the rack).
  7. Roast in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue roasting for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste occasionally with pan juices.
  8. Let the chicken rest for 10-15 minutes before carving.
  9. Carve the chicken and serve with pan juices and roasted vegetables.