Lemon Herb Roast Chicken with Roasted Root Vegetables

Name: Lemon Herb Roast Chicken with Roasted Root Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 1 Whole Chicken; 2 Lemons; 3 Fresh Rosemary; 3 Fresh Thyme; 4 cloves Garlic; 3 tbsp Olive Oil; Salt; Black Pepper; 1 lb Carrots; 1 lb Potatoes; 0.5 lb Parsnips; 1 Red Onion

A succulent, perfectly golden-brown whole roasted chicken infused with bright lemon and aromatic herbs, surrounded by tender, caramelized root vegetables. A comforting and impressive meal for any occa

Prep 20 min · Cook 90 min · Serves 4

Ingredients

1 Whole Chicken
2 Lemons
3 Fresh Rosemary
3 Fresh Thyme
4 cloves Garlic
3 tbsp Olive Oil
Salt
Black Pepper
1 lb Carrots
1 lb Potatoes
0.5 lb Parsnips
1 Red Onion

Instructions

Preheat oven to 400°F (200°C). Pat chicken dry with paper towels. Stuff the cavity with quartered lemon, rosemary, thyme, and smashed garlic.

Rub the chicken all over with olive oil, then generously season with salt and black pepper.

Arrange chopped carrots, potatoes, parsnips, and red onion around the chicken in a large roasting pan. Drizzle vegetables with a little olive oil and season with salt and pepper.

Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If vegetables are browning too quickly, stir them gently. Let chicken rest for 10 minutes before carving. Serve with roasted vegetables and sliced fresh lemon.