Ingredients:

  • 1 (3-4 pound) whole chicken, preferably organic and free-range (1.36 - 1.8 kg)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1/2 cup (1 stick) unsalted butter, softened (113g)
  • 1/4 cup finely chopped fresh parsley (60 ml)
  • 2 tablespoons finely chopped fresh rosemary (30 ml)
  • 2 tablespoons finely chopped fresh thyme (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 pound Yukon Gold potatoes, quartered (450g)
  • 1 large onion, cut into wedges
  • 2 carrots, peeled and chopped

Instructions:

  1. Pat the chicken dry with paper towels. Season generously with salt and pepper, inside and out. Place on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour, or up to overnight.
  2. In a small bowl, combine the softened butter, parsley, rosemary, thyme, minced garlic, lemon juice, salt, and pepper. Mix until well combined.
  3. Remove the chicken from the refrigerator 30 minutes before roasting. Preheat oven to 425°F (220°C).
  4. Gently loosen the skin over the chicken breast and thighs using your fingers. Carefully spread the herb butter underneath the skin, ensuring even coverage. Rub any remaining butter all over the outside of the chicken.
  5. Toss the potatoes, onions, and carrots (if using) with olive oil, salt, and pepper. Spread them in the bottom of the roasting pan.
  6. Place the chicken on the rack in the roasting pan (on top of the vegetables if using). Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C).
  7. Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Carve and serve.