Classic Roast Chicken with Potatoes & Carrots

• 105 min total
• 20 min hands-on
• Serves 6
• 610 kcal
• 39 g protein

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Ingredients

• 4 lb whole chicken, giblets removed
• 2 tbsp butter, softened
• 1 tsp dried thyme
• 1 lemon
• 6 cloves garlic, smashed, skins on
• 2½ lb baby potatoes, halved
• 4 carrots, cut into 2-inch pieces
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C) with a rack in the lower-middle position. Pat the chicken very dry inside and out with paper towels. Dry skin roasts crisp.
2. Mash the butter with the thyme, ½ tsp salt and ¼ tsp pepper. Loosen the skin over the breasts with your fingers and push about half the butter underneath, then rub the rest over the outside. Season the whole chicken all over with about 1½ tsp salt and some pepper. Halve the lemon and tuck both halves into the cavity with 2 cloves of the garlic.
3. Toss the potatoes, carrots, onion and remaining garlic with the olive oil and ½ tsp salt in a large roasting pan or on a rimmed baking sheet. Push them to the edges and set the chicken in the middle, breast side up.
4. Roast 65–80 minutes (about 18 minutes per pound), stirring the vegetables once halfway, until the skin is deep golden, the juices run clear and the thickest part of the thigh reaches 165°F (74°C). If the vegetables brown too fast, add a splash of water to the pan.
5. Move the chicken to a board and rest 15 minutes. Toss the vegetables in the pan juices, then carve and serve with the roasted lemon squeezed over.

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