Ingredients:

  • 1 whole chicken (about 4-5 pounds / 1.8-2.3 kg), cleaned and patted dry
  • 2 tablespoons olive oil (30 mL)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon dried thyme (5 g)
  • 1 lemon, halved
  • 4 medium potatoes, diced (about 1.5 pounds / 680 g)
  • 3 carrots, sliced
  • 1 red onion, quartered
  • 2 cups broccoli florets (about 150 g)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, salt, pepper, garlic powder, smoked paprika, and thyme.
  3. Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
  4. Squeeze lemon halves over the chicken and place them inside the cavity.
  5. Arrange the diced potatoes, carrots, red onion, and broccoli around the chicken in the roasting pan.
  6. Drizzle the veggies with olive oil and season with salt and pepper; toss to coat.
  7. Roast in the preheated oven for approximately 1 hour or until the chickens internal temperature reaches 165°F (74°C) and the skin is golden brown.
  8. Remove from the oven and let the chicken rest for 10 minutes before carving.
  9. Serve the chicken with the roasted vegetables on the side.