Herb-Roasted Chicken with Seasonal Vegetables

Preheat the oven to 375°F (190°C).

Pat the 5-pound chicken dry with paper towels, inside and out.

Finely chop 2 sprigs of fresh rosemary and 2 sprigs of thyme. Mince 4 cloves of garlic.

In a small bowl, mix the chopped herbs, minced garlic, 2 tablespoons of olive oil, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper.

Gently loosen the skin on the chicken breast and thighs without tearing it. Spread half of the herb mixture under the skin.

Cut the lemon in half. Squeeze one half over the chicken and place both halves inside the cavity along with the remaining rosemary sprig and 2 thyme sprigs.

Rub the outside of the chicken with 2 tablespoons of softened butter and the remaining herb mixture.

Peel and cut the 4 carrots and 3 parsnips into 2-inch pieces. Cut the 2 red onions into wedges. Halve the 1.5 pounds of baby potatoes if they're larger than bite-size.

In a large bowl, toss the vegetables with 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 2 minced garlic cloves, and salt and pepper to taste.

Place the vegetables in a large roasting pan and place the chicken on top, breast side up.

Pour 1/4 cup of white wine into the bottom of the pan.

Roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh and the vegetables are tender.

Baste the chicken with the pan juices every 20 minutes during cooking.

Remove from the oven and let the chicken rest for 15 minutes before carving.

Serve the carved chicken with the roasted vegetables, spooning some of the pan juices over the top.