Ingredients:

  • 1 (3-4 lb) whole chicken
  • 1 tbsp olive oil (15 ml)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried) (3 g fresh or 1g dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried) (3 g fresh or 1g dried)
  • 1/2 tsp black pepper (1g)
  • 1 lb baby potatoes, halved (454g)
  • 1 lb carrots, peeled and chopped (454g)
  • 1 large onion, quartered
  • 2 bell peppers (any color), chopped
  • 1 tbsp olive oil (15 ml)
  • 1/4 tsp black pepper (0.5g)
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Prep the Chicken: Pat the chicken dry with paper towels. This ensures crispy skin.
  2. Make the Herb Rub: In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, and black pepper.
  3. Season the Chicken: Rub the herb mixture all over the chicken, inside and out.
  4. Prepare the Vegetables: Toss potatoes, carrots, onion, and bell peppers with olive oil and pepper.
  5. Arrange in Pan: Place the vegetables in the roasting pan and arrange the chicken on top of the vegetables.
  6. Roast: Roast in a preheated oven at 400°F (200°C) for 50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
  7. Rest: Remove from the oven and let rest for 10 minutes before carving.
  8. Garnish and Serve: Garnish with fresh parsley (if desired) and serve.