1. Line the bottom of a 33 x 23 cm (13 x 9 in.) glass dish with parchment paper.
2. Wash chicken and blot dry. Rub 5 mL (1 tps.) salt on inside and outside of chicken. Refrigerate uncovered for 2 to 4 hours.
3. Preheat oven to 230°C (450°F).
4. Toss all vegetables in a large bowl with oil, thyme, remaining salt, and pepper. Scatter in baking dish and place chicken on top.
5. Roast 1 hour 15 minutes. Remove from oven and let sit 10 minutes.
6. The internal temperature should reach 82°C (180°F) in the meatiest part of the thigh.
7. Serve chicken with vegetables and spoon cooking juice on top.
8. Squeeze lemon wedges onto chicken.

CHEF’S SECRET

You can vary the vegetables as you like, cutting in large chunks so they cook evenly.

Zero waste: Salvage the carcass to make broth.