Ingredients:

  • 1 whole chicken (about 3-4 lbs/ 1.3-1.8 kg), patted dry
  • 2 lemons, zested and juiced
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 teaspoon black pepper, freshly ground
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 lb (450g) potatoes (Yukon Gold or similar), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon black pepper, freshly ground
  • Optional: Pinch of sea salt (can be omitted or reduced depending on sodium needs)
  • Optional: Red pepper flakes to taste

Instructions:

  1. In a large bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, rosemary, thyme, and pepper.
  2. Place the chicken in the bowl and coat thoroughly with the marinade, ensuring some gets under the skin (if possible). Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. In a separate bowl, toss the carrots, parsnips, potatoes, and red onion with olive oil and pepper.
  4. If using a rack, place the chicken on the rack inside the roasting pan. If not using a rack, place the chicken directly in the roasting pan. Distribute the vegetables around the chicken in the pan.
  5. Roast in a preheated oven at 400°F (200°C) for 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear when pierced with a fork. Baste the chicken with the pan juices every 20 minutes or so.
  6. Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.