Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 4 tablespoons olive oil
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper to taste
- 4 carrots, chopped
- 2 onions, quartered
- 1 cup chicken broth
Instructions
- Rinse the whole chicken under cold water and pat it dry.
- In a bowl, combine olive oil, thyme, rosemary, garlic, lemon juice, and zest. Season with salt and pepper.
- Rub the marinade over the chicken and place it in a roasting pan with carrots and onions. Pour chicken broth into the bottom of the pan.
- Preheat oven to 375°F (190°C) and roast the chicken for about 1.5 hours, or until golden-brown and cooked through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can also be frozen for up to 3 months. Reheat thoroughly before serving.
- Serve with side dishes like mashed potatoes or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of chicken
- Calories: 480 Kcal
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 140mg