Herb & Citrus Whole Chicken with Pan Veggies

• 1 whole chicken (3-4 lbs)
• 2 lemons, sliced
• 4 cloves garlic, smashed
• 1/4 cup olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 yellow onion, quartered
• 8 oz baby potatoes, halved
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry with paper towels. Rub with olive oil, then season with salt and pepper.
3. 3 Stuff the chicken cavity with lemon slices and garlic.
4. 4 In a large roasting pan, toss veggies with rosemary, thyme, and a drizzle of olive oil.
5. 5 Place the seasoned chicken breast-side up on top of the veggies.
6. 6 Roast in the oven for 60-70 minutes, or until the internal temperature reaches 165°F.
7. 7 Remove from oven and let rest for 10 minutes before carving.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Roasting pan
• Oven
• Meat thermometer

Variations

• Substitute lemon with orange slices for a different citrus flavor.
• Add a splash of white wine to the pan for extra flavor.

Substitutions

• If fresh herbs aren't available, use 1 tsp dried rosemary and thyme.
• Swap baby potatoes for sweet potatoes for a different texture and flavor.

Pairings

• Perfect with a side of garlic mashed potatoes.
• Great with a tangy cranberry sauce.

Nutrition

Tips

• For crispier skin, start the chicken under the broiler for 2-3 minutes before roasting.
• Check the veggies halfway through cooking and toss them for even browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a light white wine like Pinot Grigio.

FAQ