Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 3-4 pounds Whole chicken
• 3 tablespoons Olive oil
• 1 medium Lemon
• 4 cloves Garlic
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 1 pound Carrots
• 1 pound Potatoes
• 1 pound Broccoli florets
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Rinse the 3-4 pounds whole chicken under cold water and pat it thoroughly dry with paper towels.
2. 2Mince the 4 cloves of garlic. Finely chop the 2 tablespoons of fresh rosemary and the 2 tablespoons of fresh thyme. In a small bowl, combine 2 tablespoons of olive oil, the juice from the 1 medium lemon, the minced 4 cloves of garlic, the chopped 2 tablespoons of fresh rosemary, the chopped 2 tablespoons of fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. 3Rub the entire mixture from the bowl all over the 3-4 pounds whole chicken, making sure to lift the skin over the breast and rub some of the mixture underneath.
4. 4Cut the 1 pound of carrots and 1 pound of potatoes into 1-inch pieces. In a large roasting pan, combine the 1 pound of carrots, 1 pound of potatoes, and 1 pound of broccoli florets. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then toss to coat the vegetables evenly.
5. 5Place the prepared 3-4 pounds whole chicken directly on top of the seasoned vegetables in the roasting pan. Roast in the preheated oven at 400°F (200°C) for 45 to 60 minutes.
6. 6The chicken is done when its internal temperature, measured with a meat thermometer inserted into the thickest part of the thigh without touching bone, reaches 165°F (74°C). The vegetables should be tender and easily pierced with a fork, and slightly caramelized.
7. 7Carefully remove the roasting pan from the oven. Let the chicken rest in the pan for 10 minutes before carving; this allows the juices to redistribute, making the chicken more tender and flavorful. Serve the carved chicken with the roasted vegetables.

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