Ingredients:

  • 1 whole chicken (about 3-4 pounds/1.3-1.8 kg)
  • 1 lemon, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 pound (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 pound (450g) potatoes (Yukon Gold or Russet), peeled and chopped into 1-inch pieces
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Pat the chicken dry. Spatchcock the chicken: Using sharp kitchen shears, cut out the backbone and flatten the chicken.
  2. In a bowl, combine lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, pepper, and red pepper flakes (if using).
  3. Rub the marinade all over the chicken, under the skin where possible. Cover and refrigerate for at least 30 minutes (or up to overnight).
  4. In a large bowl, toss the carrots, parsnips, potatoes, and red onion with olive oil, salt, and pepper.
  5. Spread the vegetables evenly in the roasting pan. Place the marinated chicken on top of the vegetables.
  6. Roast in a preheated oven at 425°F (220°C) for 60-75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes.
  7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.