Ingredients:

  • 1 whole chicken (3-4 lbs / 1.4-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1 cup carrots, chopped (150 g)
  • 1 cup potatoes, cubed (150 g)
  • 1 cup onion, quartered (150 g)
  • Fresh herbs for garnish (e.g., parsley, thyme)

Instructions:

  1. Rinse the chicken under cold water and pat dry. Trim any excess fat and feathers on the feet, if necessary.
  2. In a mixing bowl, combine olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the marinade all over the chicken, including under the skin. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
  3. Preheat the oven to 375°F (190°C).
  4. Chop carrots, potatoes, and onion. Arrange them evenly in the roasting pan.
  5. Place the marinated chicken on top of the vegetables in the roasting pan. Roast for 1 hour or until the internal temperature reaches 165°F (75°C). Baste occasionally with pan juices.
  6. Allow the chicken to rest for about 10-15 minutes before carving.