Roast chicken with veggies
Roast chicken with veggies involves roasting a whole chicken with assorted vegetables, seasoned with herbs and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Chicken | 1 | Kg |
| Carrot | 3 | Count |
| Potato | 4 | Count |
| Onion | 2 | Count |
| Garlic | 5 | Clove |
| Olive Oil | 4 | Tbsp |
| Lemon | 1 | Count |
| Rosemary | 2 | Tbsp |
| Thyme | 2 | Tbsp |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and black pepper.
- Rub the seasoning mixture all over the chicken, including under the skin and inside the cavity.
- Place the chicken in a roasting pan and arrange the carrots, potatoes, and onions around it.
- Drizzle the remaining seasoning mixture over the vegetables.
- Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Prep
- Thaw the chicken in the refrigerator overnight if frozen.
Kitchen equipment
Roasting PanMeat Thermometer