Persian Herb-Roasted Whole Chicken (خوراک مرغ بریان) — Citrus-garlic roast with rosemary and thyme

• 4 lbWhole chicken (giblets removed, patted very dry)
• 3 tbspOlive oil (plus 5 ml for the pan)
• 3 tbspLemon juice (freshly squeezed)
• 18 gGarlic (finely grated or crushed (about 6 cloves))
• 12 gSalt (fine sea salt)
• 2 tspBlack pepper (freshly ground)
• 2 tspRosemary (dried, crushed (or 2 tbsp chopped fresh))
• 2 tspThyme (dried (or 2 tbsp chopped fresh))
• 8.8 ozOnion (sliced into 1 cm wedges)
• 8.8 ozCarrots (cut into 2 cm chunks)
• ½ cupWater (for the pan to prevent scorching)

Instructions

1. 1

   Set the oven to 200°C and place a rack in the middle. Pat the chicken completely dry with paper towels, including inside the cavity, because dry skin browns faster and more evenly.

2. 2

   In a bowl, whisk olive oil, lemon juice, garlic, salt, black pepper, rosemary, and thyme until a thick paste forms. Rub half of the paste inside the cavity and the rest all over the skin, working it under the breast skin where possible for deeper flavor.

3. 3

   Let the chicken rest at room temperature for 20 minutes to take the chill off for more even roasting. Meanwhile, toss the onion and carrots with 5 ml olive oil in a roasting pan, then spread them into an even layer to form a flavorful bed.

4. 4

   Place the chicken breast-side up on top of the vegetables and pour 120 ml water into the pan, keeping it away from the chicken skin. Tie the legs with kitchen twine if you have it, then tuck the wing tips under the bird so they do not burn.

5. 5

   Roast for 20 minutes at 200°C to start browning the skin. Reduce the oven to 180°C and continue roasting for 55–70 minutes, rotating the pan once halfway through for even color.

6. 6

   Check doneness by inserting a thermometer into the thickest part of the thigh without touching bone; it should read 74°C. If the skin is browning too fast, loosely tent the breast with foil and keep roasting until the temperature is reached.

7. 7

   Transfer the chicken to a board and rest it for 15 minutes so the juices redistribute and the slices stay moist. While it rests, skim excess fat from the pan juices, then stir and scrape the browned bits into the juices to make a quick, savory sauce around the carrots and onions.

8. 8

   Carve the chicken into legs, thighs, wings, and breast slices, then arrange on a platter. Spoon the roasted onions, carrots, and pan juices over the top so every piece gets the citrus-herb glaze.