Ingredients:

  • 1 (3-4 pound) whole chicken (1.3-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced (approx. 12g)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried) (approx. 6g fresh or 4g dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried) (approx. 3g fresh or 2g dried)
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon salt (6g)
  • 1/2 teaspoon black pepper (3g)
  • 1 lemon, quartered
  • 1 pound baby potatoes, halved or quartered if large (450g)
  • 1 pound carrots, peeled and chopped into 1-inch pieces (450g)
  • 1 large onion, quartered (approx. 200g)
  • 2 bell peppers (any color), cored and chopped into 1-inch pieces (approx. 300g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1.5g)

Instructions:

  1. Prepare the Chicken: Pat the chicken dry with paper towels. This ensures crispy skin.
  2. Make the Herb-Garlic Mixture: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.
  3. Season the Chicken: Rub the herb-garlic mixture all over the chicken, including under the skin of the breast (if desired). Place lemon quarters inside the chicken cavity. Truss the chicken legs with kitchen twine (optional).
  4. Prepare the Vegetables: In a large bowl, toss potatoes, carrots, onion, and bell peppers with olive oil, salt, and pepper.
  5. Arrange Vegetables: Spread the vegetables evenly in the roasting pan.
  6. Place Chicken on Vegetables: Place the chicken on top of the vegetables in the roasting pan.
  7. Roast the Chicken: Roast in a preheated oven at 400°F (200°C) for 50-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  8. Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird.
  9. Carve and Serve: Carve the chicken and serve with the roasted vegetables.