Zesty Citrus Herb Roast Chicken with Root Vegetables

Ingredients

• 1 whole chicken, 3-4 lbs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 each lemons, zested and juiced
• 1 each orange, zested and juiced
• 4 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1 cup fresh thyme, chopped
• 3 each carrots, peeled and cut into chunks
• 3 each parsnips, peeled and cut into chunks
• 2 each red potatoes, cut into chunks
• 1 each red onion, cut into wedges

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, combine olive oil, lemon zest, orange zest, lemon juice, orange juice, minced garlic, chopped parsley, and chopped thyme. Mix well to create a marinade.
3. 03
   Pat the chicken dry with paper towels. Season the inside and outside generously with salt and freshly ground black pepper.
4. 04
   Rub the citrus herb marinade all over the chicken, making sure to coat it evenly. Allow the chicken to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours for more flavor.
5. 05
   Place the prepared carrots, parsnips, red potatoes, and red onion in a large roasting pan. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.
6. 06
   Place the marinated chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for 20 minutes.
7. 07
   Reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 60-70 minutes, or until the chicken is golden brown and the juices run clear when the thickest part of the thigh is pierced.
8. 08
   Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the chicken with the roasted root vegetables on the side.