Ingredients:

  • 1 whole chicken (3-4 lbs / 1.4-1.8 kg), cleaned and patted dry
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 4 medium potatoes, quartered (optional)
  • 3 carrots, sliced (optional)
  • 1 onion, quartered (optional)
  • Additional olive oil, for drizzling (optional)

Instructions:

  1. In a mixing bowl, combine softened butter, olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, parsley, salt, and pepper.
  2. Carefully loosen the skin of the chicken and rub the herb mixture under it and all over the surface. Allow the chicken to marinate for at least 30 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Toss potatoes, carrots, and onion in olive oil, salt, and pepper. Arrange them in the roasting pan.
  5. Place the marinated chicken on top of the vegetables, breast side up, and roast for about 1 hour and 20 minutes, basting halfway through.
  6. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.