Lemon Roasted Chicken and Caramelized Vegetables

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

5 pound chicken

1 lemon (juiced, do not discard)

6 garlic cloves (peeled and left whole)

20 sprigs fresh thyme

5 sprigs fresh parsley

2 sprigs fresh rosemary

3 tablespoons olive oil

½ teaspoon each: dried tarragon, dried thyme, salt, and pepper

1 ½ pounds potatoes (chopped in 1-inch chunks)

1 ½ pounds carrots (peeled and chopped in 1-inch chunks)

1 large onion (coarsely chopped onion)

Salt and pepper

Directions

preheat

Preheat oven to 400°F.

prep vegetables

On a large rimmed sheet pan/roasting tray, combine potatoes, carrots, and onion with olive oil. Season generously with dried rosemary, thyme, salt and pepper. Place sprigs of thyme around on the vegetables.

rinse chicken

Remove giblets from chicken’s cavity. Rinse chicken inside and out. Pat dry. Remove any excess fat.

prep chicken

Generously salt and pepper the inside of the chicken. Squeeze lemon juice all over the outside of the chicken. Place lemon halves inside chicken along with garlic cloves. Place 5 sprigs fresh thyme, parsley, and rosemary inside chicken with lemon and garlic.

season

Rub 1 tablespoon olive oil over chicken. Mix dried tarragon, thyme, salt and pepper together in a small bowl. Rub mixture over outside of chicken.

transfer

Transfer prepped chicken onto the vegetables.

roast

Roast chicken and vegetables for 50-60 minutes. Let chicken rest 15 minutes before slicing. Cover with aluminum foil to keep warm.

serve

Transfer chicken and vegetables to a large platter, and serve. Enjoy!

Nutrition

• Calories: 408 kcal
• Total Fat: 2019 g
• Cholesterol: 102 mg
• Sodium: 161 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 28 g