Cooking Instructions:

Preheat your oven to 425°F (220°C). Confirm the chicken is fully thawed and pat it dry with paper towels. This helps achieve crispy skin during roasting.

In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, and thyme. Season the mixture with salt and pepper.

Rub the herb mixture all over the chicken, making sure to get it under the skin for maximum flavor. Squeeze the juice of one lemon over the chicken, and place the halved lemon inside the cavity along with any remaining herbs.

If you're using vegetables, chop them into even pieces and scatter them around the chicken in the roasting pan. Drizzle them with a bit of olive oil, salt, and pepper.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.

Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, confirming a juicy and flavorful meat.

For best results, consider using a meat thermometer to confirm your chicken is cooked perfectly without being dry. Additionally, feel free to experiment with different herbs and spices to customize the flavor profile to your liking.

Pair your roasted chicken with sides that complement the dish, such as a fresh green salad or roasted potatoes, for a complete meal. Enjoy your delicious homemade roasted chicken!