Lemon Herb Roasted Chicken with Root Vegetables

Ingredients

Instructions

1. 1

   Preheat oven to 190°C.

2. 2

   Pat the whole chicken dry. Halve one lemon and stuff its halves inside the chicken cavity along with 3 cloves of garlic, rosemary, and thyme sprigs.

3. 3

   Rub the outside of the chicken with oil (pantry staple), salt, and pepper (pantry staples).

4. 4

   Cut the remaining lemon into wedges. Peel and chop potatoes, carrots, and parsnips into large chunks. Toss root vegetables with oil, salt, pepper, and the remaining 3 crushed garlic cloves.

5. 5

   Place the chicken in a large roasting pan. Arrange the prepared root vegetables around the chicken.

6. 6

   Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through (juices run clear when pierced) and vegetables are tender.

7. 7

   Let the chicken rest for 10-15 minutes before carving.

8. 8

   Serve carved chicken with roasted root vegetables and lemon wedges.