Ingredients:

  • 1 whole chicken (approximately 4-5 lbs or 1.8-2.3 kg), rinsed and patted dry
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 g) kosher salt
  • 1 teaspoon (5 g) black pepper
  • 1 tablespoon (15 g) dried thyme
  • 1 tablespoon (15 g) dried rosemary
  • 1 lemon, halved
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 2 medium red onions, quartered
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prep the chicken: Pat dry and season with salt, pepper, thyme, and rosemary. Rub with olive oil and place lemon halves inside the cavity.
  3. Prepare the vegetables: Toss carrots, parsnips, and onions in olive oil, salt, and pepper.
  4. Assemble: Place the chicken in the centre of the roasting pan, surrounded by the vegetables.
  5. Roast: Cook in the preheated oven for 1 hour to 1 hour 15 minutes, basting occasionally. Check for doneness with a meat thermometer (should read 165°F or 74°C).
  6. Rest: Let the chicken rest for 10 minutes before carving.
  7. Serve and enjoy!