Whole roasted chicken seasoned with fresh herbs, garlic, and lemon, served with root vegetables.
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Preheat your oven to 425°F (220°C) and prepare a large roasting pan.
Pat the chicken dry with paper towels to ensure a crispy skin, then season the cavity with salt and pepper.
Chop the sweet potatoes, carrots, and onion into 1-inch chunks and toss them in the bottom of the roasting pan with a drizzle of oil.
Mince four garlic cloves and mix with olive oil, chopped rosemary, and thyme to create a herb rub.
Loosen the skin over the chicken breast and rub half of the herb oil underneath, then rub the remaining oil over the exterior.
Stuff the chicken cavity with the remaining garlic cloves and one lemon cut into quarters.
Place the chicken on top of the vegetables and roast for 60 to 75 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.
