Ingredients
- 1 whole chicken about 4 pounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 medium Yukon Gold potatoes quartered
- 6 medium carrots peeled and cut into 1-inch pieces
- 1 large onion quartered
- 4 cloves garlic minced
- 1 lemon halved
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
Instructions
- Preheat the oven to 400°F.
- Rub the chicken with 1 tablespoon of olive oil, salt, and pepper. Place the chicken in a large roasting pan.
- In a large bowl, toss the potatoes, carrots, onion, and garlic with 1 tablespoon of olive oil, salt, pepper, rosemary, and thyme. Arrange the vegetables around the chicken in the roasting pan.
- Squeeze the lemon halves over the chicken and vegetables and place the squeezed lemon halves into the chicken cavity.
- Roast in the preheated oven for about 95 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.