Herb-Roasted Whole Chicken with Vegetables (Khorak Morgh Beryan)

In a mixing bowl, combine olive oil, lemon juice, crushed garlic, salt, black pepper, rosemary, and thyme. Mix until well blended.

Place the whole chicken in the marinade and rub thoroughly over the skin and inside the cavity to ensure even seasoning.

Cover and refrigerate for at least 1 hour; for best flavor, marinate overnight.

Preheat the oven to 180°C (350°F).

Place the chicken in a roasting dish or on a baking tray. Scatter the chopped onion, carrots, and potatoes around the chicken.

Roast uncovered for 60–90 minutes, basting occasionally with pan juices, until the skin is golden and the internal temperature reaches 75°C (165°F) in the breast.

Remove from the oven when the meat is tender and the vegetables are soft and lightly caramelized.

Let the chicken rest for 10 minutes before carving. Serve hot with the roasted vegetables.