# What You’ll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.5 lbs), giblets removed
→ Vegetables
02 - 3 medium carrots, peeled and cut into 2-inch pieces
03 - 2 parsnips, peeled and cut into 2-inch pieces
04 - 2 large russet potatoes, peeled and cut into chunks
05 - 1 large yellow onion, peeled and quartered
→ Herbs and Aromatics
06 - 4 cloves garlic, smashed
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 tablespoons fresh thyme leaves, chopped
09 - 1 tablespoon fresh sage leaves, chopped
→ Seasonings
10 - 2 teaspoons kosher salt
11 - 1 teaspoon freshly ground black pepper
→ Fats
12 - 3 tablespoons olive oil
# Step-by-Step Guide:
01 - Set oven to 400°F (205°C) and allow it to fully preheat.
02 - Arrange carrots, parsnips, potatoes, and onion in a large roasting pan. Drizzle with 1 tablespoon olive oil, then sprinkle with half the chopped herbs, salt, and pepper. Toss to evenly coat.
03 - Pat chicken dry with paper towels. Rub exterior and cavity with remaining olive oil. Season generously inside and out with salt, pepper, and remaining herbs. Place smashed garlic and some herbs inside the cavity.
04 - Set the chicken, breast side up, atop the prepared vegetables in the roasting pan.
05 - Transfer roasting pan to oven. Roast uncovered for 65-75 minutes, or until thickest part of the thigh registers 165°F (74°C) with a thermometer and juices run clear. Stir vegetables once halfway through cooking.
06 - Remove pan from oven. Tent chicken loosely with foil and let rest for 10-15 minutes before carving.
07 - Cut chicken into serving pieces. Arrange on platter with roasted vegetables and pour pan juices over top.
