Ingredients:

  • 1 (4-5 lb) whole chicken, cleaned
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh thyme leaves, minced
  • 1 tablespoon fresh rosemary, minced
  • 4 cloves garlic, minced
  • 1 lemon, zested and halved
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 4 medium potatoes, quartered
  • 3 carrots, peeled and cut into chunks
  • 1 onion, quartered
  • 1 teaspoon additional thyme and rosemary for vegetables

Instructions:

  1. Remove any giblets from the chicken cavity and pat the chicken dry with paper towels; set aside.
  2. In a bowl, combine olive oil, balsamic vinegar, Dijon mustard, and honey for the marinade.
  3. In another bowl, mix softened butter, thyme, rosemary, minced garlic, lemon zest, salt, and pepper. Loosen the skin on the chicken breast and thighs; spread the herb mixture underneath.
  4. Rub the remaining marinade over the exterior of the chicken.
  5. Place the chicken into a large bowl, cover, and refrigerate for at least 30 minutes (or up to overnight).
  6. Toss potatoes, carrots, and onion with olive oil, thyme, rosemary, salt, and pepper.
  7. Preheat oven to 375°F (190°C). Place marinated chicken in the roasting pan; surround with prepared vegetables.
  8. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  9. Remove the chicken from the oven; tent with foil and let it rest for 10-15 minutes before carving.