Ingredients:

  • 1 whole chicken (approx. 4 lbs), giblets removed
  • 2 tbsp Kosher salt
  • 1 tbsp freshly cracked black pepper
  • 1 lemon, halved
  • 1 head garlic, sliced crosswise
  • 4 sprigs fresh rosemary or thyme
  • 4 tbsp unsalted butter, softened
  • 1 lb Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 yellow onion, wedged
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Remove giblets from the 1 whole chicken (approx. 4 lbs) and pat it completely dry with paper towels.
  2. Rub the entire surface and the cavity with 2 tbsp Kosher salt and 1 tbsp freshly cracked black pepper.
  3. Insert the halved lemon, the sliced garlic head, and 4 sprigs fresh rosemary or thyme inside the bird.
  4. Rub 4 tbsp unsalted butter under the breast skin and over the legs until the bird looks coated and matte.
  5. Toss 1 lb Yukon Gold potatoes, 3 large carrots, and 1 yellow onion with 2 tbsp extra virgin olive oil in the roasting pan.
  6. Place the chicken directly on top of the vegetables.
  7. Roast at 400°F (200°C) for 30 mins until the skin begins to turn golden brown.
  8. Continue roasting for another 40 mins until the thermometer hits 165°F (74°C).
  9. Remove from oven and let it sit for 15 minutes until the juices settle back into the fibers.