Lemon Herb Roasted Chicken with Seasonal Root Vegetables

1Remove the chicken from the refrigerator 45 minutes before cooking to bring it to room temperature. Pat the skin extremely dry with paper towels; moisture is the enemy of crispy skin.

2Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven.

3In a small bowl, mash the softened butter with 1 tablespoon of chopped parsley, 1 teaspoon of minced thyme, and 1/2 teaspoon of salt until well combined.

4Season the cavity of the chicken with salt and pepper. Stuff it with the halved lemon, half of the garlic (1 head) head, and 2 sprigs each of rosemary and thyme. Tie the legs together with kitchen twine and tuck the wing tips under the body.

5Gently loosen the skin over the breast meat using your fingers and spread half of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the skin.

6In a large roasting pan or 12-inch cast-iron skillet, toss the carrots (3 large), parsnips (2 large), potatoes, and onion with the olive oil, remaining garlic (1 head), lemon slices, and the rest of the herbs. Season generously with salt and pepper, then spread them into an even layer.

7Place the chicken directly on top of the vegetables. Roast for 20 minutes at 425°F (220°C) to jumpstart the browning process, then reduce the oven temperature to 375°F (190°C).

8Continue roasting for 50 to 60 minutes. Use a meat thermometer to check the thickest part of the thigh (avoiding the bone); it should register 165°F (74°C). The juices should run clear when the thigh is pierced.

9Carefully transfer the chicken to a carving board. Let it rest uncovered for at least 20 minutes; skipping this step will cause the juices to run out, resulting in dry meat.

10While the chicken rests, toss the vegetables in the pan juices and return them to the oven if they need more browning. Serve the carved chicken alongside the caramelized root vegetables, garnished with fresh parsley.