Juicy Garlic-Herb Roasted Chicken with Potatoes

 Ingredients:

For the Chicken:

1 whole chicken (about 3.5–4 lbs)

3 tbsp olive oil or softened butter

1 tbsp paprika

1 tbsp garlic powder

1 tsp thyme

1 tsp rosemary

Salt and black pepper to taste

5 cloves garlic (smashed)

1 lemon (halved)

Optional: ½ onion (quartered)

For the Roasting Pan:

4–5 small potatoes (halved)

2 carrots (chopped)

1 onion (sliced)

Drizzle of olive oil

Salt and pepper

Instructions:

Preheat Oven:

Preheat your oven to 425°F (220°C).

Prep the Chicken:

Pat the chicken dry with paper towels.

Rub the entire chicken with olive oil or butter.

Mix paprika, garlic powder, thyme, rosemary, salt, and pepper. Rub generously all over and under the skin if possible.

Stuff It:

Stuff the cavity with lemon halves, garlic cloves, and onion (optional).

Prepare the Pan:

Place potatoes, carrots, and onion in the bottom of a roasting pan.

Drizzle with olive oil, season with salt and pepper, and toss.

Roast:

Place the chicken on top of the veggies.

Roast for 1 hour to 1 hour 15 minutes, or until internal temp reaches 165°F (74°C) at the thickest part of the thigh.

If the skin gets too dark, cover loosely with foil in the last 20 minutes.

Rest & Serve:

Let the chicken rest 10–15 minutes before carving.

Serve with the roasted veggies and drizzle with the pan juices.