Dairy-Free Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1 whole Whole Chicken (about 3-4 lbs)
• 3 tbsp Olive Oil
• 1 large Lemon
• 6 cloves Garlic
• 2 tbsp Fresh Rosemary
• 2 tbsp Fresh Thyme
• about 680 g Potatoes (Yukon gold or red)
• about 450 g Carrots
• about 450 g Broccoli Florets
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wash the 1 whole Whole Chicken (about 1360-1810 g) and pat it completely dry with paper towels. Place the chicken in a large roasting pan.
3. 3In a small bowl, combine the 3 tbsp Olive Oil, the juice of 1/2 large Lemon, 6 cloves Garlic (minced), 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, 1 tsp Salt, and 1/2 tsp Black Pepper. Stir everything together until well mixed.
4. 4Carefully rub this herb and oil mixture all over the outside of the chicken. Gently lift the skin over the breast and thighs and rub some of the mixture underneath the skin as well.
5. 5Cut the remaining 1/2 large Lemon into wedges and place these wedges inside the cavity of the chicken.
6. 6Chop the about 680 g Potatoes and about 450 g Carrots into bite-sized pieces, about 2.54 cm cubes. Place these chopped vegetables in a separate bowl and toss them with a little extra olive oil (if you have any left, otherwise use what's in the herb mixture), a pinch of salt, and a pinch of pepper. Arrange the seasoned potatoes and carrots in the roasting pan around the chicken.
7. 7Place the roasting pan with the chicken and vegetables into the preheated oven. Roast for 45 minutes. After 45 minutes, carefully add the about 450 g Broccoli Florets to the pan around the chicken and vegetables. Continue roasting for another 15-20 minutes. The chicken is done when its juices run clear when pierced with a fork, or when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C. The vegetables should be tender.
8. 8Once cooked, carefully remove the roasting pan from the oven. Let the chicken rest in the pan for 10 minutes before you carve it. This resting time helps keep the chicken juicy. Serve the carved chicken with the roasted potatoes, carrots, and broccoli.

Related Guides