Ingredients

• 4-5 large sprigs of fresh thyme
• 4-5 large sprigs of fresh rosemary
• Salt and freshly ground black pepper
• 1 lemon, cut into 4 wedges
• 1 medium onion, cut into 6 wedges
• 1 head garlic, cut in half crosswise through the center
• 2 medium carrots, thinly sliced
• 1 Katies Best whole chicken
• 2 tablespoons extra-virgin olive oil
• 1/3 cup freshly grated Parmesan

Cook Time: 45min

Cooking Instructions

1. Mince 1 teaspoon of fresh thyme, and save the rest of the whole sprigs for garnish. Do the same with the rosemary. Combine the 1 teaspoon minced thyme, 1 teaspoon minced rosemary, 1 tablespoon salt, and 1/4 teaspoon pepper in a small bowl. In a large baking dish, place the remaining whole herb sprigs with the lemons, onions, garlic, and carrots.
2. Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press down in the center of the breast to flatten. Cover both sides of the chicken with the herb mixture. Place the chicken in the baking dish on top of the veggies and herbs, tuck the wing tips under, and let sit at room temperature for about an hour.
3. Once ready, preheat the oven to 425 degrees. Drizzle the chicken with olive oil and sprinkle generously with Parmesan. Roast until chicken is completely cooked through, about 45 minutes. If you are not sure, insert a thermometer into a thigh and ensure the temperature is at least 165 degrees F. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.