Ingredients:

  • 1 whole chicken (1.8 kg), giblets removed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 4 cloves garlic, smashed
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh sage, minced
  • 1 tsp lemon zest
  • 1 lb fingerling potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 1 lemon, halved

Instructions:

  1. Pat the chicken extremely dry with paper towels to ensure a crispy skin. Rub the kosher salt and cracked black pepper inside the cavity and all over the exterior skin.
  2. Stuff the chicken cavity with the smashed garlic cloves and the lemon halves.
  3. For optimal results, place the chicken uncovered in the refrigerator for at least 2 hours before seasoning to remove every trace of surface moisture.
  4. Preheat the oven to 200°C (400°F). In a large roasting pan or 12-inch cast-iron skillet, toss the potatoes, carrots, and onions with a splash of oil and a pinch of salt.
  5. In a small mixing bowl, combine 2 tablespoons of oil with the chopped rosemary, thyme, sage, and lemon zest. Rub this herb mixture thoroughly over the chicken skin.
  6. Place the chicken on top of the bed of vegetables. Roast for approximately 1 hour and 15 minutes, or until an instant-read thermometer registers 74°C (165°F) in the thickest part of the breast and thigh.
  7. Remove from the oven and let the chicken rest for 15 minutes before carving to allow the juices to redistribute.