Herb-Roasted Chicken with Garden Vegetables

Ingredients

• 1 whole chicken (4 to 5 lbs), patted dry
• 3 tablespoons softened butter
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme, plus 6 whole sprigs
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon cracked black pepper
• 1 lemon, halved, plus 1 lemon sliced into rounds
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 1 yellow onion, cut into thick wedges
• 4 garlic cloves, smashed

Directions

1. 1

   Heat the oven to 425°F and set a rack in the lower third.

2. 2

   Stir the butter together with the chopped thyme, rosemary, 1 teaspoon salt, and the pepper. Rub it over the chicken and under the skin of the breast.

3. 3

   Tuck the halved lemon and thyme sprigs into the cavity and tie the legs together with kitchen twine.

4. 4

   Toss the potatoes, carrots, onion, and garlic with the olive oil and remaining salt, then spread them in a large dutch oven or roasting pan.

5. 5

   Set the chicken on top of the vegetables and scatter the lemon rounds around it.

6. 6

   Roast 70 to 85 minutes, basting once at the halfway point, until the thickest part of the thigh reads 165°F.

7. 7

   Rest the chicken 15 minutes before carving. Spoon the pan juices over everything on the way to the table.