Start by preheating your oven to 425°F (220°C). This high temperature will help crisp the skin of the chicken, ensuring a delightful crunch.
Remove the chicken from its packaging, and pat it dry with paper towels. Season the inside of the chicken with 1 tsp of salt and 1/2 tsp of pepper.
In a small bowl, mix the remaining salt, pepper, garlic powder, onion powder, and Italian herbs. Rub this mixture all over the chicken, ensuring you get into the crevices. Drizzle 1 tbsp of olive oil over the chicken and use your hands to coat it evenly.
In your roasting pan, toss the carrots, onion quarters, and halved Yukon gold potatoes with the remaining olive oil and poultry seasoning. Spread them out evenly on the bottom of the pan.
Carefully place the seasoned chicken on top of the vegetables in the roasting pan. This arrangement allows the veggies to absorb the chicken juices as they roast.
Cut the lemon in half and squeeze the juice over the chicken. You can also place the lemon halves inside the cavity of the chicken for extra flavor.
Transfer the roasting pan to the oven and roast for about 1 hour and 15 minutes. Baste the chicken with the pan juices halfway through for added moisture.
Once the chicken is cooked, remove the pan from the oven. Dot the chicken skin with 1 tbsp of butter, then return it to the oven on the broil setting. Broil for 2-3 minutes, watching closely to prevent burning.
Once broiled to perfection, remove the chicken from the oven and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute, ensuring a juicy chicken.
Carve the chicken and serve it alongside the roasted vegetables. Garnish with freshly chopped cilantro for a pop of color and flavor.
