Recipe: Classic Lemon Herb Roasted with Vegetables

###ings

4

Preparation time

15 minutes

Cook

1 hour 10 minutes

Total time

1 hour25 minutes

Ingredients

• 1 whole chicken (about 4), giblets removed
• lemons sliced
• 4 cloves garlic, minced
  -2 tablespoons olive oil
• teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 4 medium carrots, cut into sticks
• 2 medium, cut into chunks
• 1 medium onion, cut into wedges
  1 cup chicken broth or water
• Fresh parsley chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix oil, minced garlic, thyme,, oregano, salt, pepper.
3. Pat the chicken dry. Rub the herb mixture all over the chicken, including under the skin where possible. Stuff lemon slices the cavity.
4. Arrange,, and onion in a large roasting pan. Drizzle with a little olive and season with and pepper.
5. Place the chicken on top of vegetables. Squeeze one lemon half over the vegetables for brightness.6. Pour chicken broth or water the pan to create steam and keep the vegetables moist.
6. Roast 15 minutes, then reduce heat to 375°F (190°C). Continue roasting for about 55–65 minutes, until the internal temperature reaches 165°F (74°C and juices run clear.
7. Remove from oven and let the chicken rest for 10 minutes before carving.ish with chopped parsley and with roasted vegetables.

###’s notes

• For crispier skin, finish with a brief broil on high for –3 minutes watching to burning.
• If you prefer, swap in sweet potatoes or parsnips for different flavor profile.
• Save the pan juices to as a light gravy or brighten leftovers.

Nutrition (per serving)

Calories: ~420 | Protein ~38 g | Carbohydrates: ~22 g Fat: ~18 g Fiber: ~ g