Ingredients:

  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 4 cloves garlic, minced
  • 4 medium potatoes, chopped into chunks
  • 3 large carrots, sliced into rounds
  • 1 large onion, quartered
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine olive oil, salt, pepper, thyme, rosemary, and garlic.
  3. Pat the chicken dry and rub the herb mixture all over the chicken, including under the skin.
  4. Prepare vegetables in a separate bowl, tossing with olive oil, salt, and pepper.
  5. Place the chicken breast-side up in the roasting pan; scatter the vegetables around it.
  6. Roast chicken for 1 hour, basting occasionally.
  7. Check internal temperature (should reach 165°F/75°C). If needed, roast for an additional 15 minutes.
  8. Let the chicken rest for 10-15 minutes before carving.