Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 2 lemons, one zested and juiced, one sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 lb / 450g baby potatoes, halved or quartered if large
  • 1 lb / 450g carrots, peeled and chopped into 1-inch pieces
  • 1 lb / 450g parsnips, peeled and chopped into 1-inch pieces
  • 1 large onion, cut into wedges
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a bowl, combine lemon zest, lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
  3. Rub the marinade all over the chicken, including under the skin of the breast (carefully!). Tuck lemon slices under the skin and inside the cavity.
  4. Toss the potatoes, carrots, parsnips, and onion wedges with olive oil, salt, and pepper in a separate bowl.
  5. Spread the vegetables in a single layer in the roasting pan. Place the marinated chicken on top of the vegetables.
  6. Roast in a preheated oven at 400°F (200°C) for 45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Let the chicken rest for 10 minutes before carving and serving.