Herb Roasted Chicken

Ingredients

• 3½ lb whole chicken
• 1½ lb potatoes
• 1 lb carrots
• 1 yellow onion
• 2 sprig fresh rosemary
• 4 sprig fresh thyme
• 4 clove garlic
• 3 tbsp olive oil
• 1½ tsp salt
• ½ tsp black pepper
• 1 lemon (optional)

Steps

1. Preheat oven to 400°F (200°C). Wash and pat the chicken dry with paper towels.
2. Chop potatoes, carrots, and onion into 1-inch pieces. Mince garlic and finely chop rosemary and thyme. In a large bowl, toss vegetables with 1 tablespoon olive oil, half of the herbs, salt, and pepper.
3. Rub the chicken all over with the remaining 2 tablespoons olive oil, then season generously with salt, pepper, and the rest of the herbs. If desired, stuff the chicken cavity with lemon halves and a few garlic cloves.
4. Place the seasoned chicken in a large roasting pan or oven-safe dish. Arrange the seasoned vegetables around the chicken.
5. Roast for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. For crispier skin, you can broil for the last 5 minutes.
6. Remove from oven, tent with foil, and let rest for 10-15 minutes before carving and serving with the roasted vegetables.