Lemon-Herb Roasted Chicken

Remove chicken from refrigerator 30 minutes before roasting. Pat dry inside and out with paper towels. Position oven rack in lower-middle position and preheat to 425°F.

In a small bowl, combine minced garlic, 3 tbsp olive oil, salt, and black pepper. Reserve a small spoonful for vegetables.

Stuff the cavity of the chicken with lemon halves, rosemary sprigs, and parsley (if using). Tie legs with kitchen twine if desired.

Toss root vegetables, allium, and any squash with the reserved garlic-oil, salt, and pepper. Spread in the bottom of a roasting pan.

Rub the chicken generously with garlic-herb oil. Place breast-side up on top of vegetables (or on a roasting rack above them).

Roast for 60–75 minutes (about 15 minutes per pound), until the thickest part of the thigh registers 165°F on an instant-read thermometer. If breast begins browning too quickly, loosely tent with foil.

Transfer chicken to a cutting board and tent loosely with foil. Let rest for 10 minutes. Stir vegetables and return to oven for 5 minutes to finish caramelizing if needed.

Carve chicken and arrange on a platter with roasted vegetables. Scatter fresh finishing herbs over top and drizzle with finishing acid. Serve warm or at room temperature.