Ingredients:

  • 1 whole chicken (4 lbs / 1.8kg)
  • 2 tbsp unsalted butter, softened
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 lb baby potatoes, halved
  • 2 large carrots, chopped into 2-inch chunks
  • 1 tbsp olive oil
  • ½ tsp salt

Instructions:

  1. Preheat your oven to 425°F (218°C). Remove the chicken from the fridge 30 minutes prior to cooking to take the chill off. Using paper towels, pat the skin thoroughly dry—inside and out.
  2. Rub the olive oil over the entire bird. Generously apply the salt and pepper to the skin. Stuff the cavity with the halved lemon, halved garlic head, and fresh herbs.
  3. Carefully slide the softened butter under the skin of the breast, spreading it evenly to create a protective moisture barrier.
  4. Toss the potatoes and carrots in olive oil and salt, then scatter them at the bottom of the pan to create a natural roasting rack. Place the chicken on top.
  5. Roast uncovered until the skin is mahogany-colored and the roast chicken internal temperature reaches 165°F (74°C) in the thickest part of the breast.
  6. Transfer the chicken to a carving board. Let it rest for 15 to 20 minutes to allow juices to redistribute.