Ingredients:

  • 1 Lavender Orpington chicken (3-4 lbs or 1.4-1.8 kg), whole
  • 2 tablespoons unsalted butter, softened (28 g)
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 4 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 lemon, cut into wedges
  • 4 medium carrots, chopped (about 1 lb or 450 g)
  • 2 large potatoes, cubed (about 1 lb or 450 g)
  • 2 cups Brussels sprouts, trimmed
  • 2 tablespoons olive oil (30 mL)
  • Salt and black pepper, to taste

Instructions:

  1. Remove the chicken from the packaging and pat dry with paper towels.
  2. In a bowl, combine butter, rosemary, thyme, minced garlic, salt, and pepper.
  3. Carefully loosen the skin of the chicken and spread the herb butter mixture under the skin and over the entire chicken.
  4. Place lemon wedges inside the cavity of the chicken.
  5. Cover and refrigerate for 30 minutes to allow flavors to meld.
  6. Preheat the oven to 375°F (190°C).
  7. Toss carrots, potatoes, and Brussels sprouts in olive oil, salt, and pepper in a large bowl.
  8. Place the marinated chicken in the center of a roasting pan and surround it with the prepared vegetables.
  9. Roast in the preheated oven, basting the chicken every 30 minutes with pan juices, until the internal temperature reaches 165°F (74°C), about 1 hour 15 minutes.
  10. Remove from the oven and let the chicken rest for 10 minutes before carving.
  11. Serve the chicken alongside the roasted vegetables.