Ingredients:

  • 1 whole chicken (about 3-4 pounds/1.3-1.8kg), patted dry
  • 1 lemon, zested and juiced (reserve half the lemon after juicing for roasting)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon black pepper, freshly ground
  • 1 pound/450g carrots, peeled and chopped into 1-inch pieces
  • 1 pound/450g parsnips, peeled and chopped into 1-inch pieces
  • 1 pound/450g red potatoes, quartered
  • 1 large onion, cut into wedges
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Combine lemon zest, lemon juice, olive oil, garlic, thyme, rosemary, and pepper in a small bowl.
  3. Rub the lemon-herb mixture all over the chicken, including under the skin of the breast if possible. Place the reserved lemon half inside the chicken cavity.
  4. Toss the carrots, parsnips, potatoes, and onion with a tablespoon of olive oil and a sprinkle of pepper in a large bowl.
  5. Arrange the vegetables in a single layer in the roasting pan. Place the chicken on top of the vegetables.
  6. Roast for 50-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste with pan juices halfway through cooking, if desired.
  7. Let the chicken rest for 10 minutes before carving.
  8. Carve the chicken and serve with the roasted vegetables. Garnish with fresh parsley, if desired.