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Whole lemon garlic roast chicken on a platter with caramelized carrots, parsnips, and potatoes and fresh thyme

Lemon Garlic Roast Chicken with Root Vegetables

Whole chicken roasted with lemon, garlic, and thyme over a bed of root vegetables. One pan, hands-off cooking, and built-in sides.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.6 kg whole chicken patted completely dry
  • 6 garlic cloves minced
  • 1 large lemon zested, then halved
  • 6 sprigs fresh thyme leaves stripped from 4 sprigs, 2 whole sprigs for the cavity
  • 2 tbsp olive oil
  • 1.5 tsp fine sea salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp sweet paprika
For the root vegetables
  • 400 g Yukon Gold potatoes cut into 4 cm chunks
  • 300 g carrots peeled, cut into 4 cm pieces
  • 250 g parsnips peeled, cut into 4 cm pieces
  • 4 large shallots halved lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme

Method
 

Prep
  1. Heat the oven to 220 C / 425 F. Take the chicken out of the fridge 20 minutes before cooking so it comes closer to room temperature.
  2. In a small bowl, combine the minced garlic, lemon zest, stripped thyme leaves, olive oil, salt, pepper, and paprika to form a thick paste.
  3. Pat the chicken dry with paper towels. Loosen the skin over the breasts by sliding your fingers gently underneath. Push half the garlic paste under the skin and spread it evenly over the breast meat.
  4. Rub the remaining paste all over the outside of the chicken, including the legs and back. Stuff the cavity with the lemon halves and the 2 whole thyme sprigs. Tie the legs together with kitchen twine.
Prepare the vegetables
  1. Toss the potatoes, carrots, parsnips, and shallots in a large roasting pan with olive oil, salt, pepper, and dried thyme until evenly coated.
  2. Spread the vegetables in a single layer across the pan, leaving a clear space in the center for the chicken.
Roast
  1. Place the chicken breast-side up on top of the vegetables in the center of the pan. Transfer to the oven and roast at 220 C / 425 F for 20 minutes until the skin starts to turn golden.
  2. Reduce the oven temperature to 190 C / 375 F and continue roasting for 60 to 70 minutes, until the skin is deep golden brown and crisp. Stir the vegetables once halfway through to prevent sticking.
  3. Check doneness by inserting an instant-read thermometer into the thickest part of the thigh, away from the bone. It should read 74 C / 165 F. The juices should run clear when pierced.
Rest and serve
  1. Transfer the chicken to a cutting board and tent loosely with foil. Rest for 10 minutes before carving.
  2. Return the pan of vegetables to the oven for 10 minutes if they need more color while the chicken rests.
  3. Carve the chicken and serve over the roasted vegetables. Spoon any pan drippings over the top before serving.

Notes

For the crispest skin, leave the seasoned chicken uncovered in the fridge for up to 12 hours before roasting. The salt draws out surface moisture, which evaporates overnight and creates a noticeably drier surface that browns faster in the oven.