Lemon Herb Roasted Chicken Juicy and Easy Delight

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 whole lemons (1 for stuffing and 1 for juice)
• 4 cloves garlic, minced
• 0.25 cup olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• to taste salt and pepper
• 1 whole onion, quartered
• 2 cups baby potatoes, halved
• 1 cup carrots, cut into sticks

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the olive oil, minced garlic, juice of one lemon, rosemary, thyme, parsley, salt, and pepper to create a herb marinade.
3. Pat the chicken dry with paper towels. Rub the herb marinade all over the chicken, making sure to get under the skin, especially on the breasts and thighs. Reserve some marinade for the veggies.
4. Cut the second lemon into quarters and place it inside the cavity of the chicken along with a couple sprigs of thyme and rosemary for added flavor.
5. In a large roasting pan, combine the halved baby potatoes, carrot sticks, and quartered onion. Drizzle with reserved marinade and toss to coat.
6. Place the chicken on top of the vegetables in the roasting pan. Tie the legs together with kitchen twine and tuck the wings under the body.
7. Roast in the preheated oven for 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Baste the chicken with the pan juices halfway through cooking for a flavorful finish.
8. Once done, remove the chicken from the oven and let it rest for 15 minutes before carving. This helps retain the juices.