Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1 each Whole Chicken (about 4 lbs)
• 2 tablespoons Olive Oil
• 1 each Lemon
• 4 cloves Garlic
• 2 tablespoons Rosemary
• 2 tablespoons Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 lb Red Potatoes
• 1 lb Carrots
• 1 large Red Onion
• 2 each Bell Peppers (any color)

Instructions

1. 1Preheat your oven to 400°F (200°C). Rinse the 1 whole chicken (about 4 lbs) thoroughly under cold water, then pat it completely dry with paper towels.
2. 2In a small bowl, combine 1 tablespoon of the olive oil, the juice squeezed from 1/2 of the 1 lemon, the 4 cloves of minced garlic, the 2 tablespoons of rosemary, the 2 tablespoons of thyme, 0.5 teaspoon of the salt, and 0.25 teaspoon of the black pepper.
3. 3Rub the entire herb mixture evenly over the dried 1 whole chicken, making sure to spread some under the skin of the breast for extra flavor. Cut the remaining 1/2 of the 1 lemon into 4-6 wedges and place them inside the chicken's cavity.
4. 4Chop the 1 lb red potatoes, 1 lb carrots, 1 large red onion, and 2 bell peppers into approximately 1-inch bite-sized pieces.
5. 5Place all the chopped vegetables into a large roasting pan. Drizzle them with the remaining 1 tablespoon of olive oil, 0.5 teaspoon of the salt, and 0.25 teaspoon of the black pepper, then toss thoroughly to ensure all pieces are coated.
6. 6Place the prepared 1 whole chicken directly on top of the seasoned vegetables in the large roasting pan. Roast in the preheated oven for 75 to 90 minutes.
7. 7The chicken is done when its internal temperature, measured in the thickest part of the thigh without touching bone, reaches 165°F (74°C), and the juices run clear when pierced with a fork. The vegetables should be tender and lightly browned.
8. 8Carefully remove the roasting pan from the oven. Let the roasted 1 whole chicken rest in the pan for 10 minutes before carving; this allows the juices to redistribute for a more tender and moist result.

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