Elegant Lemon-Thyme Roasted Chicken with Root Vegetables

Ingredients

• 1 whole chicken about 4-5 pounds
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice from about 2 lemons
• 1 tablespoon lemon zest grated
• 4 sprigs fresh thyme
• 4 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 3 medium carrots peeled and cut into chunks
• 2 medium parsnips peeled and cut into chunks
• 1 medium sweet potato peeled and cut into chunks
• 1 large red onion cut into wedges

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
3. 3 Place the chicken in a roasting pan. Rub the lemon-thyme mixture all over the chicken, ensuring it gets under the skin and inside the cavity. Stuff the cavity with lemon halves and thyme sprigs.
4. 4 Arrange the carrots, parsnips, sweet potato, and red onion around the chicken in the roasting pan. Drizzle with a little more olive oil and season with salt and pepper.
5. 5 Roast the chicken and vegetables in the preheated oven for about 1.5 hours, or until the chicken is golden brown and the juices run clear when the thigh is pierced with a skewer.
6. 6 Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
7. 7 Serve the chicken on a platter surrounded by the roasted vegetables. Garnish with additional fresh thyme if desired.