Ingredients:

  • 1 (3-4 pound) whole chicken, patted dry
  • 1 lemon, sliced
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pound baby potatoes, halved or quartered if large
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • 1 large onion, quartered
  • 1 red bell pepper, cored, seeded, and cut into chunks
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry. Loosen the skin over the breast and legs. (Optional) Prepare Herb Butter and carefully slide it under the skin of the chicken breast.
  3. Stuff the cavity of the chicken with lemon slices, rosemary, thyme, and garlic. Season the outside generously with salt and pepper.
  4. Toss the potatoes, carrots, onion, and bell pepper with olive oil, salt, and pepper in a large bowl.
  5. Spread the vegetables evenly in the roasting pan.
  6. Place the chicken on top of the vegetables in the roasting pan.
  7. Roast for 50-60 minutes, or until the chicken is cooked through and the juices run clear when pierced in the thickest part of the thigh (internal temperature reaches 165°F/74°C). Baste the chicken with pan juices halfway through cooking.
  8. Let the chicken rest for 10 minutes before carving and serving.