Lemon Herb Roasted Chicken with Roasted Vegetables - Recipes

Ingredients

For the Chicken:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons, one halved and one juiced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper, to taste

For the Vegetables:

• 2 carrots, peeled and cut into chunks
• 2 medium potatoes, cut into chunks
• 1 onion, cut into wedges
• 1 zucchini, cut into chunks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Additional rosemary and thyme, to taste

Instructions

Preparing the Chicken:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Pat the chicken dry with paper towels. Rub the outside and inside of the chicken with the lemon herb mixture.
4. Stuff the cavity of the chicken with the halved lemon.
5. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.

Roasting the Chicken and Vegetables:

1. In a large roasting pan, toss the carrots, potatoes, onion, and zucchini with olive oil, salt, pepper, and additional herbs.
2. Place the chicken on top of the vegetables in the roasting pan.
3. Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken’s internal temperature reaches 165°F (75°C) and the vegetables are tender.
4. Remove from the oven and let the chicken rest for 10 minutes before carving.

This dish serves as a wonderful start to your week, offering comforting flavors and a wholesome meal. The aroma of lemon and herbs will fill your kitchen, creating a cozy atmosphere.