Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 1 onion, quartered
Instructions
- Preheat oven to 400°F (200°C).
- Mix olive oil, garlic, rosemary, thyme, lemon zest, and juice in a bowl and rub over the chicken.
- Toss carrots, potatoes, and onions with remaining olive oil and place in the roasting pan.
- Place the chicken on top of the vegetables and roast for 1 hour and 15 minutes, basting every 30 minutes.
- Let the chicken rest for 10-15 minutes before carving, then serve it with the roasted vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezer storage, keep in the freezer for up to 3 months.
- Experiment with different herbs like basil or oregano for added flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece (approx. 6 oz)
- Calories: 370 Kcal
- Sugar: 1g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg