Ingredients:

  • 1 whole chicken (about 4-5 pounds / 1.8-2.3 kg), cleaned
  • 3 tablespoons unsalted butter, softened (about 43 g)
  • 2 teaspoons kosher salt (about 10 g)
  • 1 teaspoon black pepper (about 5 g)
  • 1 tablespoon fresh rosemary, chopped (about 3 g)
  • 1 tablespoon fresh thyme, chopped (about 3 g)
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, cut into wedges
  • 1 large onion, quartered
  • 1 cup Brussels sprouts, trimmed and halved (about 150 g)
  • 2 tablespoons olive oil (about 30 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. In a bowl, combine softened butter, salt, pepper, rosemary, thyme, and garlic. Rub the herb-butter mixture all over the chicken, including underneath the skin.
  3. In a large bowl, toss carrots, potatoes, onion, and Brussels sprouts with olive oil, salt, and pepper. Place prepared vegetables in the roasting pan, creating a bed for the chicken.
  4. Place the chicken, breast-side up, on top of the vegetables in the roasting pan. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  5. Remove the roasting pan from the oven and tent the chicken with aluminum foil. Let it rest for 10-15 minutes before carving.
  6. Carve the chicken and arrange it on a platter with the roasted vegetables.