A delicious roasted chicken with lemon and vegetables.
Ingredients
Roasted Chicken:
4poundroasting chicken
1lemon
1garlic head, halved across the cloves
4bay leaves
8sprigs of parsley and/or thyme
Olive Oil
Veggies:
2poundsfingerling or new potatoes
½poundbaby carrots
1sprig rosemary
1sprig thyme, optional
Salt and pepper
Olive oil
Instructions
Preheat oven to 350 degrees F. Chop up stuffing ingredients into halves or quarters.
Season the chicken cavity with some salt and pepper. Don’t be gentle. Once all of the stuffing is, well, stuffed, be sure to close up the cavity. Just fold those flaps of skin across each other.
Chop veggies and toss with Olive oil, salt, pepper, lemon juice, the lemons themselves, and some fresh rosemary. You can go pretty heavy on the spices.
Pour your veggies in a large 9 by 13 pan. A roasting pan would be even better. Then put your chicken right in the middle, on top of the veggies.
Roast for 45 minutes and give your veggies a stir to make sure they cook evenly.
Roast for another 45 minutes or until the chicken has a temperature of 175. If you don’t have a thermometer you can check to see if the juices in the thigh area “run clear.” If so, then it is cooked. 90 minutes should really do the trick for a normal 4-5 pound roasting chicken. Ovens vary though, so always check.