Lemon and Herb Roasted Chicken
This recipe is for a flavorful and juicy roasted chicken with spring vegetables. The chicken is seasoned with garlic, rosemary, thyme, and lemon, and roasted until golden brown. The spring vegetables are roasted alongside the chicken for a delicious and healthy side dish.
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!