Ingredients:

  • 1 whole chicken (approx. 4 lbs / 1.8 kg), giblets removed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp fresh thyme, minced
  • 1 lemon, halved
  • 1 head of garlic, sliced crosswise
  • 1 small yellow onion, quartered
  • 2 sprigs rosemary
  • 1 lb Yukon Gold potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 tbsp avocado oil

Instructions:

  1. Remove the chicken from the refrigerator 30 minutes prior to cooking to temper. Use paper towels to pat the entire bird extremely dry, including the cavity and under the wings. Surface moisture is the primary deterrent to skin crisping.
  2. Rub the exterior skin with extra virgin olive oil. Generously season with kosher salt, cracked black pepper, and minced thyme. Stuff the cavity with the lemon halves, garlic head, and quartered onion.
  3. Truss the chicken by tying the legs together with kitchen twine. This keeps the bird compact, protecting the breast meat from overcooking while the thighs reach temperature.
  4. Preheat the oven to 400°F (200°C). In a roasting pan or large cast iron skillet, toss the potatoes and carrots with avocado oil. Position the chicken directly on top of the vegetables to allow for airflow.
  5. Slide the pan into the center of the oven. Roast without opening the door or basting for approximately 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
  6. Remove the chicken from the oven. Let it rest for at least 15 minutes before carving. This allows for thermal carryover to reach a safe 165°F and ensures the juices redistribute through the meat.