Ingredients:

  • 1 whole chicken (about 4 lbs / 1.8 kg), preferably free-range
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (15 g)
  • 1 tablespoon fresh thyme, chopped (15 g)
  • 1 tablespoon fresh parsley, chopped (15 g)
  • 3 medium carrots, peeled and chopped (about 300 g)
  • 2 medium potatoes, peeled and diced (about 400 g)
  • 1 red onion, quartered
  • 1 zucchini, sliced (about 200 g)
  • 1 tablespoon balsamic vinegar (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, salt, and pepper to make the herb mixture.
  3. Pat the chicken dry with paper towels and rub the herb mixture all over the chicken.
  4. In the roasting pan, place carrots, potatoes, onion, and zucchini. Drizzle with balsamic vinegar and season with salt and pepper.
  5. Place the chicken on top of the vegetables in the roasting pan.
  6. Bake for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C), basting once halfway through.
  7. Let the chicken rest for 10-15 minutes before carving.