Lemon and Herb Roasted Chicken
Ingredients
- 1 whole chicken
- 2 lemons
- 4 cloves of garlic minced
- 2 tablespoons of fresh rosemary chopped
- 2 tablespoons of fresh thyme chopped
- Salt and pepper
- 1 pound of spring vegetables carrots, potatoes, green beans
Instructions
- Preheat the oven to 400°F.
- Rinse the chicken and pat it dry with paper towels.
- In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, and the zest of one lemon.
- Carefully loosen the skin of the chicken and rub the herb mixture under the skin and all over the chicken.
- Cut the lemons in half and place them inside the chicken cavity.
- Season the chicken with salt and pepper.
- Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
- While the chicken is roasting, prepare the spring vegetables by washing and cutting them into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.
- Roast the vegetables in the oven for the last 30 minutes of the chicken’s cooking time.
- Once the chicken is done, let it rest for 10 minutes before carving.
- Serve the roasted chicken with the roasted spring vegetables on the side. Enjoy!
Let’s start with the star of the show, the chicken. To make it extra flavorful, we’ll be using garlic, rosemary, thyme, and lemon zest. These ingredients will infuse the chicken with a delicious aroma and taste. Make sure to rub the herb mixture under the skin and all over the chicken for maximum flavor.
Next, we’ll be stuffing the chicken with lemon halves. This will add a citrusy flavor to the meat and keep it moist during cooking. Don’t forget to season the chicken with salt and pepper before roasting it in the oven.
While the chicken is cooking, we’ll be preparing the spring vegetables. You can use any vegetables you like, but I recommend carrots, potatoes, and green beans. Simply wash and cut them into bite-sized pieces, toss them with olive oil, salt, and pepper, and roast them in the oven for the last 30 minutes of the chicken’s cooking time.
Once the chicken is done, let it rest for 10 minutes before carving. This will allow the juices to redistribute and make the meat more tender. Serve the roasted chicken with the roasted spring vegetables on the side and enjoy!
This dish is perfect for a cozy night in or a fancy dinner party. It’s easy to make, yet impressive and delicious. The lemon and herb flavors will make your taste buds sing, and the roasted vegetables will add a healthy and colorful touch to the plate. Give it a try and let me know what you think!