Step 1

Preheat the oven to 425°F. While the oven is preheating, remove the chicken from the refrigerator; ideally, let your bird come up to room temperature for at least 30 minutes before roasting.

Step 2

Prepare the chicken by removing any parts or that bag that may be inside the cavity (if desired, reserve any necks or giblets for stock). Pat the chicken dry; there is no need to wash your chicken, which can actually increase the risk of bacterial spread. Once dry, season generously with salt and pepper inside the chicken cavity, as well as on every part of the exterior (about 2-3 tsp salt). Seasoning the inside of the chicken helps ensure that it is flavorful throughout.

Step 3

Prepare your vegetables and aromatics: Slice your potatoes (or fennel or parsnips) into even-sized pieces, about ½-1-inch thick. Be careful not to slice them too large, or they will not cook through in time with the chicken. Peel and slice your onions into 1-inch thick wedges. Peel and slice your carrots into ½-inch-thick, even-sized pieces. All of your vegetables should be roughly the same size and thickness as they will form a bed for your chicken, which serves double duty: It allows hot oven air to circulate evenly around the bird and lets the chicken’s juices flavor the veggies. See “Notes” for swaps and substitutions.

Step 4

Rinse and dry the herbs. Slice the lemon in half and remove any seeds (to prevent bitterness while roasting). Slice the garlic head in half through its equator; you do not need to peel the papery exterior.

Step 5

Assemble the chicken for roasting: In a large Dutch oven, 9×13 casserole dish (like a Pyrex) or in a 12” cast iron or oven-safe skillet, place the cut vegetables in an even layer on the bottom. Drizzle with the olive oil, and season with ½ tsp kosher salt and freshly ground black pepper. Scatter 3-4 sprigs of herbs (any variety) onto the vegetables.

Step 6

Place the seasoned whole chicken breast-side up on top of the vegetables. Add the remaining herbs, half of the lemon and half of the garlic head to the chicken cavity. Squeeze the juice from the remaining lemon half over the chicken, then place the lemon on the vegetables. Nestle the remaining garlic head half into the vegetables. If you have a bit of kitchen twine, you can tie the two larger legs above the breast together to help the bird cook more evenly; if not, you can still successfully roast the chicken as is.

Step 7

Add the liquid to the bottom of the pan – this helps create moisture and builds a simple pan sauce.

Step 8

If using a Dutch oven, place the lid on top of the pot before putting it in the oven. If using a skillet or casserole dish, cover tightly with foil so that the chicken and vegetables are fully beneath the foil.

Step 9

Roast covered for 30 minutes.

Step 10

Remove the Dutch oven lid, or the foil, from the chicken; continue to roast uncovered until the chicken is fully cooked through, an additional 45 minutes to 1 hour, depending on your oven and the size of the chicken. Your chicken is fully cooked when its internal temperature reaches 165°F when tested with a meat thermometer (a great investment!). Alternatively, look for the skin to be golden brown and for juices to run clear when pierced in the breast or leg with a paring knife. If while roasting any part of the bird is getting too dark, you can cover that bit with foil as it roasts.

Step 11

Remove the chicken from the oven and transfer it to a cutting board. Allow to rest uncovered for 15-30 minutes prior to slicing and serving. Check your vegetables for doneness. If they are still firm or not fully cooked, return them to the oven to continue to roast uncovered while the chicken rests.

Step 12

Carve the chicken and serve alongside the vegetables. Spoon over any sauce that has gathered in the bottom of the pan.