Ingredients:

  • 1 whole chicken (4-5 pounds / 1.8-2.3 kg)
  • 2 tablespoons olive oil (30 mL)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 2 teaspoons dried thyme (4 g)
  • 2 teaspoons dried rosemary (4 g)
  • 4 garlic cloves, minced
  • 1 pound baby potatoes, halved (450 g)
  • 2 cups baby carrots (300 g)
  • 1 onion, quartered

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
  3. Rub the chicken all over and inside the cavity with olive oil, salt, pepper, thyme, rosemary, and minced garlic.
  4. Toss baby potatoes, carrots, and onion with olive oil, salt, and pepper.
  5. Arrange vegetables around the chicken in the roasting pan.
  6. Place the chicken breast side up in the roasting pan.
  7. Roast in the preheated oven for 45 minutes or until the internal temperature reaches 165°F (74°C).
  8. Every 15 minutes, baste the chicken with the pan juices for added moisture and flavor.
  9. Remove the chicken from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before carving.