Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, halved
- 3–4 cloves garlic, minced
- 1 onion, quartered
- 2 cups mixed vegetables (carrots, potatoes, and green beans)
- 1 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C). Rinse the chicken and pat dry.
- Mix olive oil, salt, pepper, rosemary, thyme, and garlic in a bowl. Rub the mixture all over the chicken and stuff the cavity with lemon halves and onion.
- Place the chicken in a roasting pan and arrange mixed vegetables around it. Pour chicken broth over the vegetables.
- Roast for about 1 hour and 15 minutes, basting every 20 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving and serving with roasted vegetables and broth.
Notes
- Store any leftover chicken in an airtight container in the fridge for up to 3-4 days.
- For freezing, portion out the chicken and it can last up to 4 months.
- Pair with a crisp salad or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: British
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg