Classic Garlicasted Chicken with Potatoes 🐇

Classic Garlicasted Chicken with Potatoes

####ings

1 hour 20 minutes

1 whole chicken3–4 lb / 1.4–1.8 kg),lets removed
2 tablespoons olive oil
4 cloves garlic, minced- Zest of 1 lemon
Juice of 1
1 teaspoon dried thyme
-1 teaspoon dried rosemary
1 teaspoon
-1 teaspoon salt plus more to taste
½ teaspoon pepper
2 cups baby potatoes, halved
1 carrots cut into 2-inch pieces
tablespoon fresh parsley chopped (optional, for garnish)

Preheat the oven to 425°F (220°C2 In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, thyme,,, salt, and pepper to form a marinade.
Pat the chicken dry with paper towels. Rub the marinade all over the, including under the skin where accessible. Let it marinate for 10–15 if time allows4. In the roasting pan, arrange the potatoes and carrots. Drizzle with a light sprinkle of salt and a drizzle of olive oil; toss to coat.
Place the chicken on top of the vegetables, side up.
Roast for 20 minutes to start, reduce the oven temperature to 375 (190°C).Continue roasting,asting or twice with pan juices until internal reaches 165°F (74°C) in the thickest part of the thigh, 45–60 minutes more.
. Remove from the oven let rest for 10 minutes before carving. Spoon pan over the chicken and vegetables Garn with parsley if desired.

Tips- For cr skin, dry the chicken thoroughly before applying the marinade and avoid overcrowding the pan.

If you prefer extra brightness add a few thin lemon slices around the pan roasting.
Leftovers are excellent salads wraps, or reheated with a of broth.

Herb swap: swap thyme and rosemary for oregano and dill for a different aroma.
Spice boost: add ¼ teaspoon chili flakes to the marinade for a subtle kick.
Vegetarian option: substitute with florets and chickpeas, tossing with the marinade and roasting until tender.