Preheat Oven

Pat the whole chicken dry with paper towels. Rub olive oil all over the chicken, ensuring it's well coated. Season the chicken generously with salt and black pepper, both inside and out.

Prepare the Chicken

Peel and crush the garlic cloves. Place the crushed garlic, fresh thyme, and lemon (cut into halves) inside the cavity of the chicken.

Stuff the Chicken

Peel and cut the carrots and parsnips into large chunks. Trim the Brussels sprouts and cut the red onion into wedges.

Prepare the Vegetables

In a large bowl, combine the prepared vegetables. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Season the Vegetables

Place the chicken in a roasting pan. Arrange the seasoned vegetables around the chicken. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is golden brown and the internal temperature reaches 75°C (165°F).

Roast the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Rest the Chicken

Whole chicken

Olive oil

Salt

Black pepper

Garlic cloves

Fresh thyme

Lemon

Carrots

Parsnips

Brussels sprouts

Red onion

Roast Chicken

Make Roast Chicken Recipe in just 1h 30m. With seasonal vegetables

Roast Chicken Recipe

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