A classic roast perfect for any night, weekday or weekend, it requires minimal prep and maximum comforting deliciousness.
1 whole chicken (about 3-4lbs)
+ large 1 carrot, roughly chopped
+ 1 onion, roughly chopped
+1 lemon, halved
+garlic (a couple clove. optional)
+handful fresh thyme (or sage, rosemary, or any other savory herb you like/have)
1) Do your prep:Preheat the oven to 400F. Remove any stray feathers, the neck, gizzard and giblets from the bird. Pat clean with wet paper towel. Season generously with salt and pepper, on both sides and inside before stuffing with both halves of a lemon, a handful of thyme, and garlic (if using.)
2) Place in a roasting pan and put in the oven for 20 minutes before adding the roughly chopped veg around it (this ensures the bird and veg will cook at the same time.)At this point you can also turn the heat down to 350F. You wanted that initial heat but now can slow it down. Check every 15-20 mins and baste/brush with the pan juices.
3) Once the bird reaches an internal temperature of 165F after roughly an hour of cooking–depending on your oven and the size of the bird. Take the bird’s temperature at the 1 hour mark. Allow to rest for about 10-15 minutes before cutting. Keep all the pan juices and serve with sides of choice.