Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 large lemon, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb (450g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
  • 1 lb (450g) parsnips, peeled and cut into 1-inch (2.5 cm) pieces
  • 1 lb (450g) potatoes (such as Yukon Gold or Russet), cut into 1-inch (2.5 cm) pieces
  • 1 large onion, quartered
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. Stuff the cavity with lemon quarters, rosemary, thyme, and garlic.
  3. Rub the chicken with olive oil, salt, and pepper, ensuring even coverage.
  4. In a large bowl, toss the carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper.
  5. Spread the vegetables evenly in the roasting pan.
  6. Place the chicken on top of the vegetables in the roasting pan.
  7. Roast for 60 minutes.
  8. Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C) in the thickest part of the thigh.
  9. If needed, continue roasting until the chicken reaches the correct temperature and the skin is golden brown, another 15-25 minutes.
  10. Remove from the oven and let the chicken rest for 10-15 minutes before carving.
  11. Garnish with fresh parsley (if desired) and serve.