Lemon Garlic Roasted Chicken with Roasted Vegetables

Servings 4 | Time hour 20

Ingredients

• 1 whole chicken (3–4 lb), patted dry
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (zest and juice- 1 dried thyme
  1 teaspoon rosemary- 1 paprika
• 1 teaspoon salt
• 1/2 teaspoon black
• 2 cups baby potatoes halved
• 2 cups carrots, sliced
• 1 cup Brussels sprouts, trimmed

1. Preheat to 425°F (220°C).
   . In a bowl combine olive oil, garlic lemon zest, lemon juice, thyme, rosemary paprika salt, and pepper.
2. Rub chicken and out with the herb mixture. Tie the legs and tuck the if desired.
3. Toss potatoes,, and Brussels sprouts with little, salt, and pepper. Spread a roasting.
4. Place the chicken on top of the vegetables. Roast for60–70 minutes, or until internal temperature reaches 165°F (°C) and the juices run clear.
   . Remove from the oven and let rest for 10 minutes before carving. with roasted vegetables.

Optional Variations- Add a splash of white wine to the pan for extra aroma during roasting

Swap with onions, zucchini, or sweet potatoes based on preference.

• Finish with a drizzle of fresh lemon and chopped parsley for brightness.

• Use meat thermometer for accurate don.
• If the skin browns too quickly, with for the last 15 minutes.- Letting the chicken rest helps retain juices.

Nutrition (approximate serving)

Calories 360 |: 28 g | Carbohydrates: 20 g | Fat: 18 g | Fiber: 5 g