Description
Experience the delight of tender roasted chicken infused with zesty lemon and fresh herbs, accompanied by a colorful array of root vegetables. A comforting meal that warms the soul!
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 4 carrots, chopped
- 1 pound baby Yukon gold or red potatoes, halved
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 lemons, zested and juiced
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the whole chicken under cold water and pat dry. Place in a roasting pan and season generously with salt and pepper.
- In a bowl, mix olive oil, lemon juice, minced garlic, thyme, and rosemary. Rub this mixture all over the chicken.
- Chop carrots and potatoes into bite-sized pieces. Toss with olive oil, salt, pepper, and remaining herbs. Surround the chicken with these vegetables in the roasting pan.
- Roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches at least 165°F (75°C). Baste halfway through cooking with its juices.
- Let rest for 10 minutes before carving. Plate the chicken alongside caramelized vegetables and drizzle any leftover juices over everything.
Nutrition
- Serving Size: Approximately 1/6 of a roasted chicken with vegetables
- Calories: 390
- Sugar: 3g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Feel free to swap root vegetables for seasonal favorites like zucchini or bell peppers. For added flavor, sprinkle parmesan cheese on top before roasting.