Ingredients:

  • 4.5 lb whole chicken, giblets removed
  • 1 large yellow onion, quartered
  • 1 whole lemon, halved
  • 1 head garlic, halved crosswise, plus 4 cloves minced
  • 4 sprigs fresh rosemary
  • 0.5 cup unsalted butter, softened
  • 1 tbsp salt, cracked black pepper, and smoked paprika blend
  • 1 tsp dried oregano and dried thyme
  • 1 tbsp fresh parsley, finely chopped
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 lb baby gold potatoes, halved
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 425°F (218°C) and allow the chicken to sit at room temperature briefly to ensure even cooking.
  2. Pat the chicken skin thoroughly dry with paper towels to remove all moisture for a crispy crust.
  3. In a small bowl, combine the softened butter, minced garlic, salt, pepper, smoked paprika blend, dried herbs, and parsley until a smooth paste forms.
  4. Carefully slide your fingers between the skin and the breast meat to create a pocket. Spread 2/3 of the herb butter inside the pockets and rub the remainder over the exterior skin.
  5. Stuff the chicken cavity with the halved lemon, half of the garlic head, and the rosemary sprigs.
  6. Toss the carrots and potatoes with olive oil and place them in the bottom of a heavy-duty roasting pan or cast iron skillet.
  7. Place the chicken on top of the vegetables and roast for 1 hours 15 minutes, or until a digital thermometer reads 160°F (71°C) in the thickest part of the thigh, carryover cooking will bring it to 165°F (74°C).
  8. Allow the chicken to rest for 15 minutes before carving to retain juices.