Lemon-and-Herb Roasted Chicken with Vegetables
Nutrition Facts

- Makes: 6 servings
Ingredients
-
1
lemon
-
1
tablespoon
olive oil
-
1
tablespoon
roughly chopped oregano, plus 1 sprig
-
1
tablespoon
roughly chopped thyme, plus 1 sprig
-
2
teaspoons
roughly chopped rosemary, plus 1 sprig
-
3
garlic cloves, minced plus 3 whole garlic cloves
-
1/2
teaspoon
salt
-
1/4
teaspoon
black pepper
-
1
4 -
pound
chicken, patted dry
-
1 1/2
pounds
baby potatoes, halved
-
3/4
pound
carrots, peeled and cut into 3-by-1/2-inch batons
-
1
large onion, cut into 1/2-inch wedges
-
2
tablespoons
chicken stock or water
Directions
- Preheat the oven to 425 degrees . Grate lemon zest into a bowl and add oil, oregano, thyme, rosemary, minced garlic, salt and pepper and stir until incorporated.
- Halve lemon and place inside cavity of chicken with whole garlic cloves and herb sprigs. Rub all but 2 teaspoons lemon-herb mixture under skin; rub remaining mixture on skin and tie legs together with kitchen twine.
- Place chicken, breast side down, in a roasting pan or 9-by-13-inch glass baking dish and arrange potatoes, carrots and onion around it. Add stock or water and roast chicken until an instant-read thermometer inserted in a thigh registers 165 degrees and vegetables have browned edges, about 1 1/2 hours.
- Remove chicken from oven and let rest 10 minutes. Remove skin, lemon, herb sprigs and garlic cloves and discard. Cut chicken into pieces and serve with vegetables.
Comments
Add a comment