herb chicken with baby carrots and potatoes

1 ~3 pound whole chicken
1 lemon, cut in half
5 fresh thyme sprigs
5 fresh rosemary sprigs
1 lb. baby potatoes, rinsed
1 bunch baby carrots, trimmed and rinsed
¼ cup dry white wine
¼ cup chicken stock
Kosher salt and black pepper

STEP 1
Preheat the oven to 450. Pull the chicken out of the fridge 20-30 minutes before ready to cook so it comes close to room temperature. Rinse the chicken, then thoroughly dry with paper towels. Place the chicken tightly inside a baking dish or roasting pan. You want a dish that has some room around the chicken to place the carrots and potatoes later.

STEP 2
Season the chicken generously with salt and pepper all over, including the cavity. Squeeze 1 lemon half over the chicken, then place inside the cavity. Stuff 2 sprigs of thyme and 2 sprigs of rosemary inside the cavity, and make sure the breast-side is facing up. Roast in the oven for 20 minutes.

STEP 3
Remove the chicken from the oven and flip over, so the breast-side is facing down. Squeeze the other lemon half over the chicken and place it inside the cavity. Roast another 20 minutes.

STEP 4
Remove the chicken from the oven and turn the temperature down to 350. Flip the chicken back over so the breast-side is up. Pour 1 tablespoon of wine and chicken stock over the chicken. Scatter the carrots and potatoes all around the chicken. Sprinkle a pinch of salt over the veggies and place the remaining thyme and rosemary sprigs all around. Put the dish back in the oven and roast for 50-60 minutes or until the chicken reaches an internal temperature of 165 and the veggies are easily pricked with a fork. Every 20 minutes, pull the chicken out and baste with another tablespoon of wine and stock.

STEP 5
Let the chicken rest 15 minutes before carving.