Tangy Lemon-Herb Roasted Chicken with Root Vegetables

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Zest one lemon and juice both lemons. In a small bowl, mix together lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

   ~10 min
3. 3

   Rub the lemon-herb mixture all over the chicken, making sure to get some under the skin of the breast. Place half of a lemon and a few sprigs of rosemary and thyme inside the chicken cavity. Truss the chicken if desired.

   ~5 min
4. 4

   Prepare the vegetables: Peel and chop carrots, potatoes, and sweet potatoes into bite-sized pieces. Chop the onion into wedges. In a large bowl, toss the vegetables with the remaining 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.

   ~10 min
5. 5

   Arrange the vegetables in a single layer in the roasting pan. Place the prepared chicken on top of the vegetables.

   ~2 min
6. 6

   Roast for 60-75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh and the vegetables are tender and caramelized. If the chicken skin starts to brown too quickly, loosely tent it with aluminum foil.

   ~75 min
7. 7

   Let the chicken rest for 10-15 minutes before carving. Serve the carved chicken with the roasted root vegetables.

   ~15 min