Ingredients

• whole chicken - 1 (about 4-5 lbs)
• olive oil - 2 tablespoons
• fresh rosemary - 2 tablespoons, chopped
• fresh thyme - 2 tablespoons, chopped
• garlic - 4 cloves, minced
• lemon - 1, zested and juiced
• salt - 1 tablespoon
• black pepper - 1 teaspoon
• vegetables (carrots, potatoes, onions) - 2 cups, chopped

Instructions

1. 1.

   Preheat the oven to 425°F (220°C).

2. 2.

   In a bowl, mix olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper.

3. 3.

   Pat the chicken dry with paper towels and rub the herb mixture all over the chicken, including under the skin.

4. 4.

   Place the chopped vegetables in a roasting pan and drizzle with olive oil, salt, and pepper.

5. 5.

   Position the chicken on top of the vegetables in the roasting pan.

6. 6.

   Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

7. 7.

   Let the chicken rest for 10 minutes before carving.

8. 8.

   Serve with the roasted vegetables.