Buttery Lemon and Herb Roasted Chicken with Root Vegetables

Ingredients

• 1 whole chicken 3-4 lbs
• 1/2 cup unsalted butter softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 4 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 pound carrots peeled and cut into chunks
• 1 pound parsnips peeled and cut into chunks
• 1 pound baby potatoes halved
• 2 tablespoons olive oil

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 In a small bowl, mix the softened butter with lemon juice, lemon zest, chopped rosemary, thyme, minced garlic, salt, and pepper.
3. 3 Carefully loosen the skin of the chicken and spread half of the butter mixture under the skin, the rest over the chicken.
4. 4 Toss the carrots, parsnips, and baby potatoes with olive oil and a pinch of salt and pepper.
5. 5 Place the vegetables in a roasting pan, creating a bed for the chicken. Place the chicken on top.
6. 6 Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. 7 Baste the chicken occasionally with the juices from the pan for extra flavor.
8. 8 Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 9 Serve the carved chicken with a side of roasted root vegetables.