Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 2 tbsp olive oil
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 lemon, halved
- 1 whole garlic bulb, halved
- 1 tsp salt
- 1 tsp black pepper
- 2 cups mixed vegetables (carrots, potatoes, onions)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the whole chicken under cold water and pat dry with paper towels.
- Rub olive oil over the chicken and season generously with salt and pepper inside and out.
- Stuff the cavity with lemon halves, garlic bulbs, and fresh herbs.
- Tuck wing tips behind the back of the chicken.
- Place the chicken on a roasting pan and roast for about 1 hour 20 minutes or until internal temperature reaches 165°F (75°C). Baste occasionally for extra flavor.
- Allow the chicken to rest for 15-20 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken (200g)
- Calories: 420
- Sugar: 0g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 130mg