Lemon Herb Roasted Chicken with Root Vegetables

1.Preheat your oven to 220°C (425°F). Remove the chicken from its packaging, remove any giblets from the cavity, and pat the entire surface thoroughly dry with paper towels. This is crucial for crispy skin.

2.In a small bowl, mix the softened butter with 1 teaspoon of salt, 1/2 teaspoon of pepper, the zest of half the lemon, and finely chopped leaves from 2 sprigs of rosemary and 3 sprigs of thyme.

3.Gently loosen the skin over the chicken breasts and thighs using your fingers. Rub half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the chicken skin.

4.Season the cavity generously with the remaining salt and pepper. Stuff the chicken cavity with the lemon halves, smashed garlic cloves, and the remaining fresh herb sprigs.

5.Toss the carrots, potatoes, onion, and parsnip (if using) in a large bowl with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the vegetables in a single layer in a large roasting pan.

6.Place the seasoned chicken directly on top of the bed of root vegetables in the roasting pan. Drizzle the chicken skin lightly with 2 tablespoons of olive oil.

7.Place the roasting pan in the preheated oven. Roast at 220°C (425°F) for 15 minutes to crisp the skin.

8.Reduce the oven temperature to 190°C (375°F). Continue roasting for approximately 60 to 75 minutes more, or until the internal temperature of the thickest part of the thigh registers 74°C (165°F) on a meat thermometer. The vegetables should be tender and caramelized.

9.Once cooked, carefully remove the chicken from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute.

10.While the chicken rests, toss the roasted vegetables in the pan drippings. Serve the carved chicken immediately alongside the flavorful roasted root vegetables.