Lemon Herb-Roasted Chicken with Roasted Vegetables

Herb-Roasted Whole Chicken

Ingredients:

• 1 whole chicken
• 1 handful fresh rosemary leaves
• 1 handful fresh thyme leaves
• 100 grams baby potatoes
• 100 grams cherry tomatoes
• 1 large carrot
• 6 cloves garlic
• 1 large onion
• 1 lemon
• 2 stalks green onions
• Olive oil, as needed
• Black pepper, to taste
• Salt, to taste

Instructions:

1. Preheat Oven: Preheat your oven to 200°C (390°F).

2. Prepare Vegetables: Cut the baby potatoes into halves or quarters if they are large, slice the carrot into thick rounds, and leave the cherry tomatoes whole. Place all these vegetables onto a baking sheet or roasting pan.

3. Prepare Aromatics: Leave the garlic cloves and onion with their skins on. Place them on the baking sheet with the vegetables.

4. Season Chicken: Rinse the whole chicken and pat it dry with paper towels. Rub the chicken all over with olive oil, ensuring it’s well-coated. Season generously with salt and black pepper. Squeeze the juice of the lemon over the chicken and rub it into the skin. Stuff some of the rosemary and thyme leaves inside the cavity of the chicken.

5. Arrange Chicken: Place the chicken on top of the vegetables and aromatics in the baking sheet.

6. Add Herbs: Scatter the remaining rosemary and thyme leaves over the chicken and vegetables.

7. Roast: Roast in the preheated oven for 2 hours, or until the chicken is golden brown and the internal temperature reaches 75°C (165°F). Baste the chicken occasionally with the juices from the pan to keep it moist.

8. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the chicken with the roasted vegetables on the side.

Enjoy a succulent and aromatic herb-roasted chicken that’s perfect for a hearty family meal!