Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the olive oil all over the chicken and season generously with salt and black pepper. Insert crushed garlic cloves and rosemary into the cavity.

Roast the Chicken

Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with pan juices halfway through.

Horseradish Cream

Make Horseradish Cream

In a small bowl, mix together the prepared horseradish, sour cream, lemon juice, and salt until well combined. Refrigerate until ready to serve.

Roasted Potatoes

Prepare and Roast Potatoes

Cut the potatoes into even-sized chunks. Toss them in a bowl with olive oil, salt, and fresh thyme. Spread them out in a single layer on a baking sheet and roast in the oven at 425°F (220°C) for 45-50 minutes, turning halfway through.

Seasonal Vegetables

Prepare and Cook Vegetables

While the chicken and potatoes are roasting, prepare your seasonal vegetables. In a saucepan, heat olive oil over medium heat, add carrots and green beans, season with salt, and sauté until tender, about 10-15 minutes.