A recipe for a hands-off, one pan complete meal of perfectly roasted chicken and vegetables.
Cut the onion in to eighths. Peel the carrots and cut in to 3 inch segments. If any are very thick, cut them in half lengthwise. Peel potatoes and cut into 1 1/2" pieces.
Place all of the vegetables into the bottom of a roasting pan and drizzle with about 1 tablespoon of olive oil. Season well with salt and pepper.
Starting with a whole chicken at room temperature, remove the giblets, rinse and pat dry, Place the thyme and sage inside the cavity and set the chicken on top of the vegetables. Tie the legs together with kitchen twine.
Rub the remaining 1 tablespoon of olive oil all over the outside and season the skin with salt and pepper.
Place the roasting pan in the preheated oven. After 10 minutes, reduce the heat to 350F. Cook for 20 minutes per pound of chicken, or until the internal temperature at the thickest part of the thigh is 165F.
Cover the chicken with aluminum foil and let it rest for about 10 minutes before serving.