Lemon Herb Roasted Chicken with Root Vegetables (Gluten-Free)

Ingredients

• 1 whole Whole chicken (3-4 lbs)
• 1/4 cup Olive oil
• 1/4 cup Lemon juice
• 4 cloves Garlic, minced
• 2 tbsp Fresh rosemary, chopped
• 2 tbsp Fresh thyme, chopped
• 1 tbsp Salt
• 1 tsp Black pepper
• 2 large Carrots, chopped
• 2 large Potatoes, chopped
• 2 medium Sweet potatoes, chopped
• 2 medium Parsnips, chopped

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
3. 3Pat the chicken dry and place it in a roasting pan. Rub the lemon-herb mixture all over the chicken, including under the skin of the breast.
4. 4Toss the chopped carrots, potatoes, sweet potatoes, and parsnips with olive oil, salt, and pepper.
5. 5Arrange the vegetables around the chicken in the roasting pan.
6. 6Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

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