Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 lemon, halved, plus extra wedges for serving
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil (30 ml)
  • 1 tbsp dried oregano (15 ml)
  • 1 tsp salt (5 ml)
  • 1/2 tsp black pepper (2.5 ml)
  • 1 lb carrots (450g), peeled and chopped into 1-inch pieces
  • 1 lb potatoes (450g), such as Yukon Gold or Russet, peeled and chopped into 1-inch pieces
  • 1 lb parsnips (450g), peeled and chopped into 1-inch pieces
  • 1 red onion, quartered
  • 2 tbsp olive oil (30 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)

Instructions:

  1. Prep the Chicken: Pat the chicken dry with paper towels. This helps with browning. Stuff the cavity with lemon halves, rosemary, thyme, and garlic. Truss the legs, if desired.
  2. Season the Chicken: In a small bowl, combine olive oil, oregano, salt, and pepper. Rub the mixture all over the chicken, ensuring it's evenly coated.
  3. Prep the Vegetables: Toss the chopped carrots, potatoes, parsnips, and red onion with olive oil, salt, and pepper in a large bowl.
  4. Arrange the Vegetables: Spread the vegetables evenly in the roasting pan.
  5. Roast the Chicken: Place the chicken on top of the vegetables in the roasting pan. Roast in a preheated oven at 400°F (200°C) for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan juices every 20 minutes for extra moisture and flavor.
  6. Rest the Chicken: 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.
  7. Carve and Serve: Carve the chicken and serve with the roasted vegetables and pan juices. Garnish with fresh lemon wedges.