Ingredients:

  • 1 whole roasting chicken (approx. 4 lbs / 1.8 kg), giblets removed
  • 2 tsp (10g) Kosher salt
  • 1 tsp (5g) Cracked black pepper
  • 1 whole lemon, halved
  • 1 head of garlic, sliced crosswise
  • 3 sprigs of fresh rosemary
  • 4 tbsp (56g) Unsalted butter, softened
  • 2 tsp (4g) Fresh thyme leaves, chopped
  • 1 tsp (2g) Smoked paprika
  • 1.5 lbs (680g) Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 2 tbsp (30ml) Extra virgin olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the chicken completely dry with paper towels. Any moisture on the skin will cause the bird to steam rather than roast.
  2. Rub 1 tsp of the salt and half the pepper inside the chicken. Stuff with the lemon halves, half the garlic head, and 1 sprig of rosemary.
  3. In a small bowl, combine 4 tbsp softened butter, thyme, smoked paprika, and the remaining salt and pepper.
  4. Carefully loosen the skin over the breast meat with your fingers. Spread half the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside.
  5. Toss 1.5 lbs halved potatoes, 4 carrots, and the yellow onion with 2 tbsp olive oil in the roasting pan.
  6. Place the chicken directly on top of the vegetables. Tuck the wing tips under the body and tie the legs together with twine.
  7. Slide the pan into the oven. Roast for 30 mins until the butter begins to sizzle and the skin turns light amber.
  8. Continue roasting for another 45 mins. The aroma of caramelized onions and roasted garlic will fill the kitchen.
  9. Check the internal temp in the thickest part of the thigh. It should hit 165°F. The skin should be shatteringly crisp and dark golden brown.
  10. Transfer the chicken to a board. Let it rest for 15 mins before carving. This prevents all the juices from running out.