Ingredients:

  • 1 whole chicken (approximately 3-4 lbs / 1.3-1.8 kg), patted dry
  • 1 tablespoon (15 ml) olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh rosemary, chopped
  • 2 tablespoons (30 ml) fresh thyme, chopped
  • 1 tablespoon (15 ml) fresh parsley, chopped
  • 1 teaspoon (5 ml) sea salt
  • ½ teaspoon (2.5 ml) black pepper
  • 4 cups (950 ml) water (Optional Brine/Marinade)
  • ¼ cup (60 ml) kosher salt (Optional Brine/Marinade)
  • ¼ cup (50 g) brown sugar (Optional Brine/Marinade)
  • 1 bay leaf (Optional Brine/Marinade)
  • 1 lb (450g) small potatoes, halved or quartered (Optional)
  • 1 large onion, quartered (Optional)
  • 2 carrots, peeled and chopped (Optional)

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge chicken and refrigerate for at least 30 minutes, or up to 4 hours. Remove, rinse, and pat dry (Optional).
  2. Preheat oven to 400°F (200°C/Gas Mark 6).
  3. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper.
  4. Rub the herb-lemon mixture all over the chicken, including under the skin of the breast if possible.
  5. Toss potatoes, onion, and carrots with olive oil, salt, and pepper. Place in the roasting pan around the chicken (Optional).
  6. Place the chicken in the roasting pan (on a rack, if using). Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Remove from oven and let rest for 10-15 minutes before carving.