Ingredients:

  • 1 whole chicken, approx 4 lb (1.8kg)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp black pepper
  • ½ tsp paprika
  • 1 large lemon, halved
  • 1 head garlic, sliced crosswise
  • 1 small yellow onion, quartered
  • 1 lb baby potatoes, halved
  • 2 cups carrots, chopped

Instructions:

  1. Remove chicken from the fridge and use paper towels to pat the skin completely dry to ensure maximum crispiness.
  2. In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, pepper, and paprika until a cohesive paste forms.
  3. Sprinkle the chicken cavity with salt, then stuff it with the halved lemon, half of the sliced garlic head, and the quartered onion.
  4. Carefully loosen the skin over the breast meat with your fingers. Slide about half of the herb butter directly onto the breast meat, then rub the remaining butter over the entire exterior of the skin.
  5. Scatter potatoes and carrots in the bottom of a roasting pan, toss with olive oil and a pinch of salt, and add the remaining garlic slices.
  6. Place the chicken on top of the vegetables and roast at 425°F (218°C) for 15 minutes to sear the skin.
  7. Lower the oven temperature to 350°F (175°C) and continue roasting for 50–60 minutes until a meat thermometer in the thickest part of the thigh reads 165°F (74°C).
  8. Transfer the chicken to a carving board and let it rest for 15–20 minutes before carving to allow juices to redistribute.