Country: United States Of America Region / Locale: Michigan Servings: Serves 6

Ingredients

• whole chicken – 1 (about 4 lbs / 1.8 kg)
• potatoes – 4 large (about 2 lbs / 900 g), quartered
• carrots – 4 medium (about 12 oz / 340 g), sliced
• onions – 2 large (about 12 oz / 340 g), quartered
• olive oil – 3 tbsp / 45 ml
• garlic cloves – 4, minced
• lemon – 1, halved
• rosemary – 2 sprigs, fresh
• thyme – 2 sprigs, fresh
• salt – 2 tsp / 10 g
• black pepper – 1 tsp / 5 g

Instructions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and season with salt and black pepper inside and out.
3. Rub the chicken with half of the olive oil and fill the cavity with lemon halves, rosemary, and thyme.
4. Toss the potatoes, carrots, and onions in a large roasting pan with the remaining olive oil, garlic, salt, and pepper.
5. Place the chicken on top of the vegetables and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10 minutes before carving.
7. Serve with roasted vegetables and pan juices.

Substitutions

• olive oil -> avocado oil
• rosemary and thyme -> sage and oregano
• lemon -> lime

Enhancements in the Next Evolution

• Brine the chicken overnight for more tender meat.
• Add honey and mustard glaze to the chicken for a sweet and tangy flavor.
• Include parsnips and sweet potatoes to the vegetable mix for extra sweetness.