Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 lemon, halved, plus 1 lemon sliced
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 large onion, quartered
  • 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces
  • 2 potatoes (such as Yukon Gold or Russet), cut into 1-inch (2.5 cm) pieces
  • 2 parsnips, peeled and cut into 1-inch (2.5 cm) pieces
  • 4 cloves garlic, unpeeled
  • ½ cup (120 ml) chicken broth or white wine

Instructions:

  1. Pat the chicken dry with paper towels. Rub with olive oil, salt, and pepper.
  2. Stuff the chicken cavity with lemon halves, rosemary, and thyme sprigs.
  3. Toss the onion, carrots, potatoes, parsnips, and garlic with olive oil, salt and pepper.
  4. Spread the vegetables evenly in the bottom of the pot.
  5. Place the chicken on top of the vegetables. Arrange lemon slices around the chicken.
  6. Pour chicken broth or white wine into the bottom of the pot.
  7. Cover the pot and roast in a preheated oven at 400°F (200°C) for 1 hour.
  8. Remove the lid and continue roasting for 15-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Remove the chicken from the pot and let it rest for 10-15 minutes before carving.
  10. Carve the chicken and serve with the roasted vegetables.