Ingredients
- 1 whole chicken
- Kosher salt and freshly ground pepper
- 6 small carrots, peeled and halved lengthwise
- 3 shallots, peeled and halved lengthwise
- 600g pounds fingerling potatoes, halved lengthwise
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil
- ¼ cup fresh parsley leaves
Method
1. Season the chicken with salt and pepper; cover with plastic wrap and refrigerate overnight.
2. Preheat oven to 230°C. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil, season with salt and pepper.
3. Arrange in a large roasting pan, with shallots in centre and carrots, potatoes, and lemon toward edges.
4. Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in centre.
5. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 80°C, 55 to 60 minutes.
6. Remove chicken and lemons. Transfer chicken and lemon halves to a carving board and tent loosely with foil.
7. Continue to roast vegetables. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more.
8. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
Source: https://www.marthastewart.com/1542608/roast-chicken-vegetables-and-potatoes
