Lemon and Herb Roast Chicken with Vegetables

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Rinse the chicken under cold water and pat dry with paper towels.

3. 3

   Zest the lemon and then halve it, setting aside one half.

4. 4

   In a small bowl, mix the lemon zest, 2 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

5. 5

   Rub the herb mixture all over the chicken, including under the skin.

6. 6

   Place the chicken in a roasting pan and squeeze the juice of the lemon half inside the cavity, then place the squeezed lemon half inside as well.

7. 7

   Peel and cut the potatoes and carrots into chunks, and quarter the onions.

8. 8

   Toss the potatoes, carrots, onions, and broccoli with 1 tablespoon of olive oil, salt, and pepper.

9. 9

   Arrange the vegetables around the chicken in the roasting pan.

10. 10

    Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and the juices run clear (internal temperature should reach 75°C or 165°F).

11. 11

    Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.