Preheat your oven to 425°F and position the rack to the lower-middle position. Pat the chicken completely dry with paper towels, which ensures crispy skin development during roasting.

In a small bowl, combine olive oil, minced garlic, Dijon mustard, fresh rosemary, fresh thyme, salt, and black pepper into a fragrant paste. Rub this mixture all over the outside of the chicken, working some underneath the skin for maximum herb flavor penetration.

Stuff the cavity with lemon halves and the quartered onion, then place 2 tablespoons butter inside as well. Truss the legs with kitchen twine to promote even cooking and create an appealing presentation.

Arrange carrots and potatoes around the chicken in a large roasting pan, then pour chicken broth into the bottom—this creates steam and keeps this cozy herb roasted whole chicken recipe incredibly moist. Roast at 425°F for 15 minutes, then reduce heat to 375°F and continue roasting for approximately 60-65 minutes until the thigh temperature reaches 165°F when measured with a meat thermometer.

Every 20 minutes, baste the chicken and vegetables with pan juices using a spoon or baster. This step keeps everything golden and prevents dry spots while the aromatics continue infusing throughout the bird.

Remove from the oven when fully cooked and let rest for 10 minutes before carving—this allows juices to redistribute through the meat. Transfer vegetables to a serving platter and tent with foil to keep warm while you prepare the pan sauce.

Place the roasting pan over medium heat and whisk in 2 tablespoons flour if desired to thicken the pan juices into a silky gravy. Strain through a fine mesh sieve and serve alongside the herb roasted chicken and roasted vegetables.