-
1
Position an oven rack just below the center of the oven.
-
2
Preheat the oven to 400 degrees F.
-
3
For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
-
4
For the chicken: Tuck the wings under the chicken.
-
5
Sprinkle the cavity of the chicken with salt and pepper.
-
6
Spoon 2 tablespoons of the butter mixture into the cavity.
-
7
Place the rosemary, thyme and lemon quarters in the cavity.
-
8
Tie the legs together loosely with kitchen string.
-
9
Place the chicken in a large roasting pan.
-
10
Starting at the neck end of the chicken, loosen the skin over the entire chicken breast.
-
11
Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
-
12
For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
-
13
Arrange the vegetables around the chicken in a single layer.
-
14
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.
-
15
Let the chicken rest for 20 minutes.
-
16
Transfer the chicken to a platter.
-
17
Arrange the vegetables around the chicken.
-
18
Scrape the contents of the roaster into a 4-cup measuring cup.
-
19
Spoon off the layer of fat that rises to the top.
-
20
Season the pan juices with salt and pepper, if needed.
-
21
Serve the chicken with the pan juices.
