1 whole chicken (3–4 lbs)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 tablespoon fresh parsley, chopped

4 medium potatoes, cut into chunks

3 large carrots, cut into chunks

1 lemon, halved

4 garlic cloves, crushed

Preheat oven to 400°F (200°C).
Drizzle olive oil over the chicken and season with salt, pepper, rosemary, and thyme.
Stuff the chicken cavity with lemon halves and crushed garlic.
In a bowl, toss potatoes and carrots with olive oil, salt, pepper, and remaining herbs.
Place chicken in a large roasting pan and scatter vegetables around it.
Roast for 1 hour and 15 minutes, basting occasionally with pan juices.
Once the internal temperature reaches 165°F (74°C), remove from oven and let rest for 10 minutes.
Slice chicken, garnish with parsley, and serve alongside roasted vegetables.

Substitute potatoes with sweet potatoes or butternut squash for a sweeter twist.

Add parsnips or red onions for extra flavor.

Use garlic herb butter for a richer chicken rub.

Sprinkle chili flakes or smoked paprika for a spicier variation.

Store leftovers in the fridge for up to 3 days and reheat in oven for best texture.