Sunday Roast Chicken

Preheat the Oven

Preheat your oven to 425°F (220°C).

Make the Herb Rub

In a small bowl, combine 3 tablespoons olive oil, 1 teaspoon each of kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, and dried rosemary.

Stir the mixture together until it forms a uniform paste.

Prepare the Chicken

Pat the whole chicken completely dry inside and out with paper towels.

Season the inside cavity generously with a pinch of kosher salt and black pepper.

Stuff the cavity with the halved lemon, halved garlic head, and 4 fresh thyme sprigs.

Rub the herb oil mixture all over the outside of the chicken, including under the breast skin wherever possible.

Prepare the Vegetables

Place the carrot chunks, potato chunks, and onion wedges in the roasting pan.

Drizzle the vegetables with 2 tablespoons olive oil.

Sprinkle the vegetables with 1/2 teaspoon each of salt and black pepper, then toss to coat evenly.

Spread the vegetables out in a single layer around the edges of the roasting pan, leaving the center open.

Add Broth

Pour the chicken broth into the bottom of the roasting pan around the vegetables.

Place the Chicken

Set the seasoned chicken breast-side up in the center of the roasting pan, directly on top of the vegetables.

Roast the Chicken

Place the roasting pan on the middle rack of the preheated oven.

Roast at 425°F for 20 minutes until the skin begins to turn golden.

Reduce the oven temperature to 375°F (190°C) and continue roasting for about 60 to 70 more minutes.

Check for Doneness

Insert an instant-read thermometer into the thickest part of the thigh without touching bone — the chicken is done when it reads 165°F (74°C).

Rest and Serve

Remove the roasting pan from the oven and transfer the chicken to a cutting board.

Tent the chicken loosely with aluminum foil and let it rest for 10 minutes before carving.

Carve the chicken and serve alongside the roasted vegetables, spooning any pan juices over the top.