Ingredients
Method
- Remove the chicken from the refrigerator 30 minutes before cooking and preheat the oven to 425°F (220°C).
- Combine the olive oil, rosemary, thyme, garlic, salt, and pepper in a small bowl, then rub the mixture thoroughly over the chicken and under the skin.
- Toss the carrots and potatoes with olive oil, salt, and pepper in a large roasting pan and spread them into an even layer.
- Position the seasoned chicken on top of the vegetables.
- Roast the chicken for about 1 hour and 15 minutes until the skin is golden brown and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 15 to 20 minutes before carving and toss the vegetables in the pan juices.
Nutrition
Notes
Skin Prep: I always take a moment to carefully loosen the skin from the breast meat with my fingers because rubbing the herb oil directly onto the meat is the best way to ensure every bite is