Ingredients

• Chicken:
• One 6 1/4-pound chicken, rinsed and patted dry
• 5 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 lemon, quartered
• salt & freshly ground black pepper
• Oil:
• 6 tablespoons Wicklow Rapeseed Oil with Garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
• salt & freshly ground black pepper
• Vegetables:
• 3 tablespoons Wicklow Rapeseed Oil with Garlic
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• salt & freshly ground black pepper
• 6 baby red potatoes, halved
• 4 medium carrots, peeled and halved lengthwise
• 2 large parsnips, peeled and quartered lengthwise
• 2 large shallots (about 8 ounces), peeled and halved
• 1/2 cup chicken broth

Instructions

1. Position an oven rack just below the centre of the oven. Preheat the oven to 400 degrees F.
2. For the oil: In a small bowl, combine the Wicklow Rapeseed Oil with Garlic, rosemary, thyme, lemon juice, salt, and pepper.
3. For the chicken: Tuck the wings under the chicken. Drizzle the oil into the cavity of the chicken with salt and pepper. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan. Drizzle the oil over the outside of the chicken and coat thoroughly using a pastry brush to reach all parts of the chicken.
4. For the vegetables: In a large bowl, toss together the Wicklow Rapeseed Oil with Garlic, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, and shallots. Arrange the vegetables around the chicken in a single layer.
5. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
6. Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.