Ingredients:

  • 1 whole chicken (3-5 lbs / 1.4-2.3 kg), preferably organic
  • 2 tablespoons unsalted butter, softened (28 g)
  • 1 lemon, halved
  • 6 cloves garlic, smashed
  • 1 tablespoon fresh thyme leaves (15 g)
  • 1 tablespoon fresh rosemary leaves, chopped (15 g)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 3-4 medium carrots, chopped into large pieces (approx. 300 g)
  • 2 medium potatoes, quartered (approx. 300 g)
  • 1 onion, quartered

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Remove and discard the giblets if included. Pat the chicken dry with paper towels.
  3. In a small bowl, mix softened butter, garlic, thyme, rosemary, salt, and pepper. Rub this mixture under the skin and all over the chicken.
  4. Insert the lemon halves and any remaining garlic inside the cavity.
  5. Use kitchen twine to tie the legs together and secure the wings to the body.
  6. Arrange the vegetables (if using) around the chicken in the roasting pan.
  7. Cook for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and juices run clear.
  8. Baste halfway through cooking using pan juices.
  9. Allow to rest for at least 15 minutes before carving.