Ingredients:

  • 4 lb (1.8 kg) whole chicken, giblets removed
  • 1 tbsp (15 ml) neutral oil (canola or vegetable) for rubbing
  • 1 tbsp (15 g) kosher salt
  • 1 tsp (5 g) black pepper
  • 2 tsp (8 g) garlic powder (or 4 cloves / 12 g fresh garlic, crushed)
  • 1 tbsp (15 g) chopped fresh thyme (or 1 tsp / 2 g dried thyme)
  • 1 lemon, halved (optional)
  • 1 lb (450 g) Yukon Gold or red potatoes, halved or quartered
  • 4 carrots, cut into large chunks (about 8 oz / 225 g)
  • 1 large onion, quartered
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper to taste (for vegetables)
  • 4 sprigs fresh rosemary or thyme (optional, for cavity)
  • 1/2 cup (120 ml) low-sodium chicken stock (optional, for pan jus)
  • 2 tbsp (30 g) butter, room temperature (optional, for finishing)

Instructions:

  1. If you have time, dry the chicken in the fridge uncovered overnight (optional). Otherwise, pat the chicken thoroughly dry with paper towels.
  2. Preheat the oven to 425°F (220°C).
  3. Rub the chicken all over with neutral oil, then season liberally with kosher salt, black pepper, garlic powder, and thyme. Tuck the wings behind the back and tie the legs with kitchen twine if desired. Add lemon halves and sprigs to the cavity if using.
  4. Toss potatoes, carrots, and onion with olive oil, salt, and pepper; spread in a single layer in a roasting pan. Place the chicken on top of the vegetables or on a rack above them.
  5. Roast at 425°F (220°C) for 15–20 minutes to jump-start browning.
  6. Reduce the oven to 375°F (190°C) and continue roasting until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer — typically 35–55 more minutes for a 4 lb bird (less if spatchcocked).
  7. Optionally baste once during roasting. When done, transfer the chicken to a cutting board and tent loosely with foil; let rest for 15 minutes before carving.
  8. While the bird rests, optionally use pan drippings with low-sodium chicken stock to make a simple jus; whisk in butter off-heat for a glossy finish if desired.