Roast Chicken with Vegetables

🔥 Prep

• Pat dry the 1.5 kg chicken and season with salt, pepper, and 2 tsp thyme.
• Cut the 500 g potatoes into 2‑cm chunks.
• Peel and slice the 200 g carrots into diagonal pieces about 1‑cm thick.
• Peel and quarter the 1 onion.
• Measure out 30 g butter and let it soften at room temperature.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F).
• 2. Place the 1.5 kg chicken in a roasting pan, rub with 30 g butter and season with salt, pepper, and 2 tsp thyme.
• 3. Arrange the 500 g potatoes, 200 g carrots, and 1 onion (quartered) around the chicken.
• 4. Roast for 20 minutes at 200°C (400°F), then reduce heat to 180°C (350°F) and continue roasting for 45‑55 minutes or until the internal temperature reaches 75°C (165°F).
• 5. Baste the chicken with pan juices every 15 minutes during roasting.
• 6. Remove the chicken from the oven, tent loosely with foil, and rest for 10 minutes before carving.

🔥 Serve

• Carve the chicken and serve with the roasted potatoes, carrots, and onions.
• Spoon over gravy made from the pan drippings.
• Accompany with crusty bread and a simple green salad.
• Garnish with fresh thyme sprigs for added aroma.