Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and quartered
- Vegetables for roasting (carrots, potatoes, onions)
Instructions
- Prepare the chicken by rinsing it under cold water and patting it dry. Mix olive oil, salt, pepper, garlic, rosemary, and thyme in a bowl and rub it over the chicken. Place the quartered lemon inside the cavity.
- Transfer the chicken to a roasting pan, surround it with vegetables, preheat the oven to 375°F (190°C), and roast the chicken for about 1.5 hours or until the internal temperature reaches 165°F (75°C).
- While the chicken roasts, sauté the chopped vegetables in olive oil in a separate pan until tender and caramelized.
- Once roasted, let the chicken rest for 10 minutes, garnish with fresh herbs and citrus slices, and serve with sautéed vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven to maintain moisture.
- This dish pairs well with roasted potatoes, fresh salads, or crusty bread.
- Consider serving with white or red wine for an elevated dining experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of the chicken with vegetables
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg