Recipe Garlicemon Roast Chicken with Vegetables

bright, weeknight-friendly roast that tender with, flavorful vegetables in one pan.

Ingredients

whole chicken (about 4–5 lb) or 4 bone-in, skin-on chicken breasts

• lemons, zest and juice
• cloves garlic, minced
• 3 tablespoons oil
• 1 teaspoon dried oregano
  teaspoon dried thyme
• 1 teaspoon paprika- Salt and pepper, to taste
  -4 cups baby, halved
• 2 cups baby carrots or thick carrot sticks
• 1 red onion, cut into wedges
  Optional: fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment for easy.
2. In a small bowl, whisk together olive, lemon zest, lemon juice, garlic, oregano, thyme, paprika salt, and pepper.
3. If using whole chicken, pat dry and rub mixture over the chicken, including under the skin where. If using chicken pieces, toss them in half of the mixture to coat evenly.
4. Create a bed of potatoes,, and onion on the roasting pan. Dr with a little and season with salt and.
5. the on top of the vegetables. Dr any remaining marinade over the.
6. in the preheated oven for 45–60 minutes, until the chicken reaches an internal temperature of 165°F74°C) and the vegetables are tender. If using bone-in, for crisp skin and adjust time as needed.
7. Remove from the oven let rest 5– minutes Garnish with chopped parsley desired8. Slice and serve, spooning pan juices over the chicken and vegetables.

Tips

• For crisp, finish under the broiler for 2–3 minutes, watching closely.
• Use parchment-lined pan to simplify cleanup.
  Swap in other root vegetables (parsnips turnips) as you prefer.
• Add a handful of chopped fresh herbs (rosemary,) after roasting a fragrant finish.