Lemon Herb Roasted Chicken with Root Vegetables

Ingredients

• Whole chicken1 (3-4 lb)
• Lemons2
• Fresh rosemary3 sprigs
• Fresh thyme3 sprigs
• Garlic6 cloves
• Olive oil3 tbsp
• Carrots1 lb
• Potatoes1.5 lb
• Onion1 large
• Salt1.5 tsp
• Black pepper1 tsp

Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Prepare the vegetables: Peel and chop carrots and potatoes into 1-inch pieces. Cut onion into wedges. Mince 2 cloves of garlic.

3. 3

   In a large bowl, toss the chopped vegetables with 2 tbsp olive oil, minced garlic, 1 tsp salt, and 1/2 tsp pepper. Spread evenly in a large roasting pan.

4. 4

   Prepare the chicken: Remove giblets and pat dry. Cut 1 lemon into quarters. Finely chop the leaves from 2 sprigs each of rosemary and thyme. Mince the remaining 4 cloves of garlic.

5. 5

   In a small bowl, combine 1 tbsp olive oil, chopped herbs, minced garlic, 1/2 tsp salt, and 1/2 tsp pepper. Rub this mixture all over the chicken, including under the skin of the breasts.

6. 6

   Stuff the chicken cavity with the lemon quarters and the remaining herb sprigs.

7. 7

   Place the seasoned chicken on top of the vegetables in the roasting pan.

8. 8

   Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C in the thickest part of the thigh) and the vegetables are tender and caramelized. Baste the chicken with pan juices every 20-30 minutes.

9. 9

   Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.

10. 10

    Squeeze juice from the remaining lemon over the chicken and vegetables before serving, if desired.