Ingredients:

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

Instructions:

  1. Pat the chicken completely dry with paper towels inside and out.
  2. Rub the 1.5 tbsp salt and 1 tsp pepper all over the chicken. Wait 20 mins until the salt dissolves into the skin.
  3. Stuff the cavity with the lemon halves, onion quarters, and half the garlic head.
  4. Mix 3 tbsp olive oil with the minced rosemary and thyme.
  5. Rub the herb oil over every inch of the skin. Ensure the wings and legs are coated.
  6. Toss potatoes, carrots, celery, and the remaining garlic in a pan with a splash of oil.
  7. Place the bird directly on top of the vegetables breast side up.
  8. Bake at 425°F for 1 hours 15 mins until the skin is deep golden and juices run clear.
  9. Insert thermometer into the thickest part of the thigh. It must hit 165°F.
  10. Move the chicken to a board. Wait 15 mins before carving to let juices redistribute.