Dairy-Free Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 3-4 lb Whole chicken
• 1.5 lb Potatoes
• 1 lb Carrots
• 1 lb Broccoli florets
• 1 large Lemon
• 1/4 cup Dairy-free margarine
• 2 tbsp Fresh rosemary
• 2 tbsp Fresh thyme
• 4 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash and chop potatoes and carrots into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
3. 3Rinse the chicken and pat dry. Place the chicken on top of the vegetables.
4. 4In a small bowl, mix melted dairy-free margarine, minced garlic, chopped rosemary, and chopped thyme.
5. 5Rub the herb mixture all over the chicken, including under the skin.
6. 6Slice the lemon and stuff half of the slices inside the chicken cavity. Place the remaining lemon slices around the chicken on the baking sheet.
7. 7Roast for 45 minutes, or until the chicken is cooked through and the vegetables are tender. Add broccoli florets to the baking sheet during the last 20 minutes of cooking.
8. 8Let the chicken rest for 10 minutes before carving and serving.

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