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Lemon-Herb Roasted Chicken with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Roasting Pan
  • Mixing Bowl
  • Meat Thermometer

Ingredients
  

  • 1 whole chicken (4 to 5 pounds)
  • 2 lemons
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 carrots, peeled and cut into 2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch pieces
  • 1 pound baby potatoes, halved
  • 1 large onion, cut into wedges

Instructions
 

  • Heat the oven to 425 degrees. Pat the chicken dry with paper towels and place it in a large roasting pan.
  • Zest one lemon and juice both lemons. In a small bowl, mix the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
  • Rub half of the lemon-herb mixture all over the chicken, including under the skin where possible. Set the rest of the mixture aside.
  • In a large bowl, toss the carrots, parsnips, potatoes, and onion with the remaining lemon-herb mixture until evenly coated.
  • Arrange the vegetables around the chicken in the roasting pan.
  • Roast for 60 to 75 minutes, until the chicken reaches 165 degrees in the thickest part of the thigh and the vegetables are tender and browned at the edges.
  • Remove the pan from the oven and let the chicken rest for 10 minutes before carving. Serve the vegetables alongside the chicken slices.

Notes

Cut the root vegetables into similar sizes so they cook evenly. Spoon some of the pan juices over the carved chicken right before serving to boost the lemon-herb flavor. Leftovers reheat well in a 350-degree oven for 15 minutes to keep the skin crisp.
Course: Main Course
Cuisine: American
Equipment: Large Roasting Pan, Mixing Bowl, Meat Thermometer