Ingredients:

  • 1 whole chicken (about 4 lbs / 1.8 kg), giblets removed
  • 8 Tbsp (113g) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, finely minced
  • 1 Tbsp fresh Rosemary, finely chopped
  • 1 Tbsp fresh Thyme leaves, removed from stems
  • 1 tsp coarse Sea Salt (plus extra for seasoning)
  • ½ tsp freshly cracked Black Pepper (plus extra for seasoning)
  • Zest of 1 large Lemon
  • 1 small Onion, quartered
  • ½ Lemon, cut into wedges
  • 2 large Carrots, peeled and cut into 1-inch chunks
  • 2 large Parsnips, peeled and cut into 1-inch chunks
  • 1 large Yellow Onion, cut into large wedges
  • 1 lb (450g) small Yukon Gold Potatoes, halved
  • 2 Tbsp Olive Oil
  • 1 tsp Dried Oregano
  • ½ tsp Salt and ¼ tsp Black Pepper (for vegetables)

Instructions:

  1. Preheat oven to 425°F (220°C). Remove chicken from the fridge 1 hour prior to cooking. Pat the entire chicken, inside and out, aggressively dry with paper towels.
  2. Make the Herb Butter: In a small bowl, thoroughly mash the softened butter, minced garlic, chopped herbs, lemon zest, 1 tsp salt, and ½ tsp pepper until completely homogenous.
  3. Butter Application: Gently loosen the skin over the breasts and thighs using your fingers. Push half of the herb butter mixture under the skin. Rub the remaining butter all over the exterior of the chicken skin. Season the outside generously with extra salt and pepper.
  4. Stuff and Truss: Place the quartered onion and lemon wedges inside the chicken cavity. Truss the legs together using kitchen twine if desired.
  5. Prepare Vegetables: Toss the carrots, parsnips, potatoes, and onion wedges in the roasting pan. Drizzle with olive oil, oregano, salt, and pepper.
  6. Position the Chicken: Place the prepared chicken directly on top of the vegetables in the roasting pan, ensuring the skin is exposed.
  7. The Initial Blast: Roast at 425°F (220°C) for 20 minutes to kickstart the browning process.
  8. The Slow Roast: Reduce the oven temperature to 375°F (190°C). Continue roasting for 60–85 minutes, checking the vegetables halfway through and tossing them to ensure even cooking.
  9. Check Doneness: The chicken is done when the internal temperature registers 165°F (74°C) in the thickest part of the thigh (without touching bone). The juices should run clear.
  10. Resting is Key: Transfer the chicken to a cutting board, tent loosely with foil, and rest for a mandatory 20–30 minutes before carving. Serve with the roasted vegetables.