Garlic Herb Roasted Chicken

Name: Garlic Herb Roasted Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1.0 unit whole chicken (about 1.5 kg); 3.0 tbsp olive oil; 4.0 unit garlic cloves (minced); 1.0 unit lemon (juiced and zested); 2.0 tbsp fresh rosemary (chopped); 2.0 tbsp fresh thyme (chopped); 2.0 tsp salt; 1.0 tsp black pepper; 3.0 unit carrots (cut into chunks); 500.0 g potatoes (cut into chunks); 1.0 unit onion (cut into wedges)

chicken

Servings: 4 | Prep: 15 min | Cook: 60 min | Total: 75 min

Tags: dinner, poultry, roast

Ingredients

1.0 unit whole chicken (about 1.5 kg)
3.0 tbsp olive oil
4.0 unit garlic cloves (minced)
1.0 unit lemon (juiced and zested)
2.0 tbsp fresh rosemary (chopped)
2.0 tbsp fresh thyme (chopped)
2.0 tsp salt
1.0 tsp black pepper
3.0 unit carrots (cut into chunks)
500.0 g potatoes (cut into chunks)
1.0 unit onion (cut into wedges)

Instructions

Preheat your oven to 200°C (fan 180°C, gas mark 6).
In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, rosemary, thyme, salt, and black pepper.
Place the chicken in a roasting tin. Rub the herb mixture all over the chicken, ensuring even coverage. Season the cavity as well.
Arrange carrots, potatoes, and onion around the chicken in the roasting tin.
Roast in the preheated oven for about 60 minutes, or until the internal temperature reaches 75°C (measured at the thickest part of the thigh). Baste the chicken halfway through cooking.
If the skin is not crispy or golden brown, increase the oven temperature to 220°C for the last 10 minutes.
Remove from the oven and let the chicken rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables on the side.