Ingredients:

  • 1 (3-4 lb) whole chicken
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 lb carrots, peeled and chopped into 1-inch pieces (450g)
  • 1 lb parsnips, peeled and chopped into 1-inch pieces (450g)
  • 1 lb red potatoes, quartered (450g)
  • 1 large onion, cut into wedges
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Pat the chicken dry with paper towels. Season inside and out with salt and pepper. Stuff the cavity with lemon halves, rosemary, thyme, and garlic. Truss the chicken legs (optional).
  2. Toss the carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper in a large bowl.
  3. Spread the vegetables evenly in the roasting pan. Place the chicken on top of the vegetables. Drizzle the chicken with olive oil.
  4. Roast in a preheated oven at 425°F (220°C) for 20 minutes.
  5. Reduce the oven temperature to 375°F (190°C) and continue roasting for 40-55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh. Check the vegetables and toss midway through to ensure even cooking.
  6. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the chicken and vegetables immediately.