Buttery Lemon and Herb Roasted Chicken with Root Vegetables

Ingredients

• 1 whole chicken, 3-4 lbs
• 1 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 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

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, mix the softened butter with lemon juice, lemon zest, chopped rosemary, thyme, minced garlic, salt, and pepper.
3. 03
   Carefully loosen the skin of the chicken and spread half of the butter mixture under the skin, the rest over the chicken.
4. 04
   Toss the carrots, parsnips, and baby potatoes with olive oil and a pinch of salt and pepper.
5. 05
   Place the vegetables in a roasting pan, creating a bed for the chicken. Place the chicken on top.
6. 06
   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. 07
   Baste the chicken occasionally with the juices from the pan for extra flavor.
8. 08
   Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 09
   Serve the carved chicken with a side of roasted root vegetables.