3-4yellow potatoes (1 -1 ½ lbs.), scrubbed, trimmed, and quartered(red potatoes are fine, too)
4-5whole carrots, peeled, and cut into 3 inch pieces
2medium yellow onions, quartered
2tablespoonextra virgin olive oil, divided
2teaspoonskosher salt, divided
1teaspoonscoarse ground black pepper, divided
1whole chicken (6 pounds), giblets removed, and patted dry with paper towel
Preheat oven to 425°F.
Place carrots, potatoes, and onions on the bottom of a roasting dish. Add 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, and toss to combine.
Place the whole chicken on top of the carrots and potatoes, breast side up.
Drizzle remaining 1 tablespoon olive oil over the chicken and sprinkle chicken with remaining 1 teaspoon of salt and 1/2 teaspoon of pepper (more or less to taste). Place the lemon inside the cavity of the chicken (see notes).
Bake 1 hour, 50 minutes, or until temperature registers 165°F when checked with an instant-read thermometer inserted between thigh and breast, not touching bone. Larger chickens may take longer to cook and smaller chickens may need less time.
Remove the roasting pan from the oven and allow to rest for 10-15 minutes.
Carve the chicken, and serve with potato, carrot slices, and pan juices.
Store leftovers in the fridge for up to three days. If there's a lot left, cut the chicken into smaller pieces so it cools more quickly. Reheat in the microwave or in the oven, covered, until warmed through.
If the chicken seems to be browning too quickly, tent with a piece of aluminum foil.
If desired, add fresh herbs to the cavity as well. We recommend rosemary, thyme, and fresh parsley.
If desired, add peeled garlic cloves to the vegetable mix and to the cavity of the chicken.
If desired, create a compound butter to rub under the skin. This yields the best flavor in our opinion, but the above recipe is great if you want to keep things simple (it also looks a little nicer as the butter and spices tend to brown more quickly). For the butter, in a small bowl, blend together 2 tablespoons softened butter, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and paprika. Gently lift up the skin of the chicken, and with your fingers, scoop some of the butter mixture and push it beneath the skin. From the outside of the chicken, massage the butter off your fingers and onto the chicken. Continue until butter mixture is used up. Resume recipe by drizzling oil over the chicken, but omit the additional salt and pepper as that is incorporated in the butter.