Lemon Garlic Roast Chicken with Vegetables

• Servings: 4
• Prep time:15 minutes
• Cook: 60 minutes
  Total time: 1 minutes

• whole chicken (about 45 lb), patted dry
• 2 lemons, 1 sliced into rounds, 1 juiced
• 4 cloves garlic,
• 2 tablespoons oil
• 1 teaspoon dried oregano
  1 teaspoon thyme
• 1 teaspoon paprika- 1 teaspoon salt plus more to
• ½ teaspoon pepper
• 4 cups baby potatoes, halved
• 2 carrots, cut into 1-inch pieces
• 1 large onion, cut into wedges
• Optional: fresh parsley for garnish

Instructions

1. Pre the to 425 (220°C Place a rack the middle of the oven.
2. In a small, combine olive oil, lemon juice, minced garlic, oregano, thyme,, salt, and pepper.
3. Rub the chicken all over with the spice mixture, including under the skin where possible. Tuck wing tips the body.
4. Scatter potatoes, carrots, and onion on a large roasting pan. Dr with a touch of oil and season a pinch of salt.
5. Place the chicken on top of the vegetables. Nestle lemon slices around the pan6. Roast for 20 minutes, then reduce heat to 375°F (190). Continue roasting for about 40–45,asting once or twice, until the internal temperature at theest part of the thigh reaches 165°F (74°C) and the vegetables are tender.
   . Remove from oven and let rest 10 minutes before carving.queeze lemon over the chicken and garnish with if desired.

Serving suggestions

• Serve with the roasted vegetables and a light green salad.
  A side of crusty bread or pairs nicely to up the pan juices.

Variations

Swap chicken for thighs for juicier cuts and shorter cooking time.

• Add a splash of white wine to the pan after reducing heat for extra depth of flavor.
• Mix in root vegetables like parsnips or sweet potatoes for seasonal color.

Tips

Dry the chicken well before seasoning to achieve crisp skin.

• Use a meat thermometer to perfect doneness without overcooking.
• Let the chicken rest redistribute juices for a tender finish.