Ingredients:

  • 1 (3-4 lb / 1.3-1.8 kg) whole chicken, giblets removed
  • 1 tbsp olive oil
  • 1 lemon, halved, plus 1 lemon sliced
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian herbs (or a mix of rosemary, thyme, and oregano)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 onion, quartered
  • 1 pint (570ml) chicken broth (low sodium)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the chicken dry with paper towels. Rub with olive oil, salt, pepper, dried herbs, and minced garlic. Stuff the cavity with lemon halves.
  2. Place potatoes, carrots, and onion in the bottom of the pot. Drizzle with a little olive oil and season with salt and pepper.
  3. Place the chicken on top of the vegetables. Arrange lemon slices around the chicken.
  4. Pour chicken broth around the chicken and vegetables.
  5. Cover the pot and bake at 375°F (190°C) for 45 minutes.
  6. Remove the lid and continue roasting for another 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh.
  7. Remove the chicken from the pot and let it rest for 10 minutes before carving. Garnish with fresh parsley (if using) and serve with the roasted vegetables and pan juices.