Ingredients:

  • 4 lb whole chicken
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika
  • 1 lb baby potatoes, halved
  • 3 large carrots, chopped into 2-inch chunks
  • 1 lemon, halved
  • 1 small yellow onion, quartered

Instructions:

  1. Pat the chicken entirely dry using paper towels to ensure skin crispness. Remove any giblets and place the halved lemon and quartered onion inside the cavity.
  2. In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
  3. Rub the herb mixture evenly over the skin and under the skin of the breast.
  4. Toss baby potatoes and carrots in a roasting pan with a pinch of salt. Place the seasoned chicken directly on top of the vegetables.
  5. Roast at 425°F (218°C) until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  6. Remove from the oven and let the chicken rest for 15 minutes before carving to allow juices to redistribute.