Description
A delicious herb-roasted whole chicken with vegetables, perfect for a family meal.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 onion, quartered
- 3 carrots, chopped
- 2 potatoes, chopped
- 1 cup cherry tomatoes
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Pat the chicken dry with paper towels. Rub the chicken with olive oil and lemon juice. Season generously with salt, pepper, and minced garlic.
- Stuff the Chicken: Stuff the cavity with lemon quarters, onion, and herbs (rosemary and thyme).
- Prepare the Vegetables: Toss the carrots, potatoes, and cherry tomatoes with a bit of olive oil, salt, and pepper. Arrange them around the chicken in a roasting pan.
- Roast the Chicken: Place the chicken in the oven and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest and Serve: Let the chicken rest for 10-15 minutes before carving. Garnish with fresh parsley before serving.
Notes
- Baste the chicken with its juices halfway through roasting for extra flavor.
- Use a meat thermometer to ensure the chicken is thoroughly cooked.
- For crisper skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of roasting.
- Serve with a side of your favorite gravy or sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg