Ingredients:

  • 1 (4-5 pound/1.8-2.3 kg) whole chicken, giblets removed
  • 1 lemon, halved
  • 1 small onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 pound (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 pound (450g) red potatoes, quartered
  • 1 red onion, cut into wedges
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Herb Butter: In a small bowl, combine softened butter, minced garlic, parsley, sage, rosemary, lemon zest, salt, and pepper. Mix well. Cover and chill for at least 30 minutes to firm up.
  2. Prepare the Chicken: Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels. Season the cavity with salt and pepper. Stuff the cavity with lemon halves, onion quarters, rosemary sprigs, thyme sprigs, and bay leaves.
  3. Apply the Herb Butter: Gently loosen the skin of the chicken breast and thighs by running your fingers underneath. Spread the chilled herb butter evenly under the skin, being careful not to tear the skin. Rub the remaining olive oil over the outside of the chicken and season generously with salt and pepper.
  4. Prepare the Root Vegetables: In a large bowl, toss the carrots, parsnips, potatoes, and red onion with olive oil, salt, and pepper.
  5. Roast the Chicken and Vegetables: Arrange the root vegetables in a single layer in the roasting pan. Place the chicken on the rack above the vegetables.
  6. Roast: Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes to keep it moist and encourage browning. If the vegetables start to brown too quickly, cover the pan loosely with foil.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the chicken with the roasted root vegetables and pan juices.