Ingredients:

  • 1 whole chicken (about 3-4 pounds / 1.3-1.8 kg), giblets removed and patted dry
  • 2 tablespoons (30 ml) olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh rosemary, chopped
  • 2 tablespoons (30 ml) fresh thyme, chopped
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 pound (450g) baby potatoes, halved
  • 1 pound (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 large onion, quartered
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
  3. Rub the lemon-herb mixture all over the chicken, making sure to get under the skin of the breast.
  4. Toss the potatoes, carrots, and onion with olive oil, salt, and pepper in the roasting pan. Spread evenly.
  5. Place the seasoned chicken on top of the vegetables in the roasting pan.
  6. Roast for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the chicken juices run clear.
  7. Let the chicken rest for 10 minutes before carving and serving.