Ingredients:

  • 1 whole chicken (about 4-5 lbs / 1.8-2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon freshly ground black pepper (5 g)
  • 1 lemon, halved
  • 4 cloves garlic, minced
  • 2-3 sprigs fresh rosemary (or 1 tablespoon dried)
  • 1 teaspoon smoked paprika (optional)
  • 4 medium carrots, chopped
  • 2 large red potatoes, quartered
  • 1 onion, roughly chopped
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C). Remove the chicken from packaging and pat dry with paper towels. Season the cavity with salt and pepper, then stuff with lemon halves, garlic, and rosemary.
  2. Rub olive oil over the skin
  3. In a separate bowl, toss carrots, potatoes, and onion with olive oil, salt, and pepper. Spread vegetables evenly around the chicken in the roasting pan.
  4. Place the chicken breast-side up on a rack in the roasting pan. Roast in preheated oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the chicken with roasted vegetables, garnished with additional rosemary if desired.