Ingredients

• 1 pound whole chicken
• 4 tablespoon unsalted butter, softened
• 2 teaspoon fresh thyme, leaves only
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 lemon, halved
• 3 clove garlic, crushed
• 1 pound baby potatoes, halved
• 1 pound carrots, cut into 2-inch pieces
• 8 ounce parsnips, cut into 2-inch pieces
• 2 tablespoon olive oil
• 1 cup chicken broth
• 1 tablespoon all-purpose flour

Steps

1. Preheat oven to 425°F.
2. Pat the whole chicken dry inside and out with paper towels.
3. In a small bowl, combine softened butter, thyme leaves, rosemary, salt, and pepper.
4. Carefully lift the skin on the chicken breasts and thighs, and spread half of the herb butter directly under the skin, distributing evenly.
5. Rub the remaining herb butter over the outside of the chicken.
6. Stuff the cavity of the chicken with the lemon halves and crushed garlic cloves.
7. Tie the legs together loosely with kitchen twine.
8. Place the halved potatoes, carrots, and parsnips in a 9x13 baking pan.
9. Drizzle the vegetables with olive oil and season with salt and pepper; toss to coat.
10. Place the chicken breast-side up on top of the vegetables in the pan.
11. Pour chicken broth into the bottom of the pan around (not over) the chicken.
12. Roast in preheated oven for 1 hour to 1 hour 15 minutes, until the internal temperature at the thickest part of the thigh reaches 165°F on a meat thermometer.
13. Remove the baking pan from the oven and transfer the chicken to a cutting board; tent loosely with foil.
14. Let the chicken rest for 10 minutes while you prepare the gravy.
15. Pour the pan drippings and vegetables into a small saucepan, leaving some vegetables in the roasting pan for plating.
16. Whisk the flour with 2 tablespoons of cold water to create a slurry, then whisk into the saucepan.
17. Simmer the gravy over medium heat for 2-3 minutes, stirring occasionally, until slightly thickened.
18. Carve the chicken and arrange on a platter with the roasted vegetables from the pan.
19. Pour the gravy into a serving boat and serve alongside the chicken and vegetables.