Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 2 large fresh lemons
- 6–8 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons fresh herbs (rosemary or thyme)
- 2 cups root vegetables (carrots, potatoes, onions)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the chicken breast-side down on a cutting board and cut along each side of the backbone to remove it.
- Flip the chicken over and press down on the breastbone to flatten it.
- In a bowl, mix minced garlic, olive oil, lemon zest, lemon juice, salt, pepper, and herbs to create the marinade.
- Coat the chicken generously with the marinade, ensuring it gets under the skin.
- Chop the vegetables and place them in a roasting pan, season, and toss with olive oil.
- Position the chicken on top of the vegetables in the roasting pan.
- Roast in the oven for 45-55 minutes until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving.
- Serve hot with roasted vegetables.
Notes
For extra flavor, squeeze fresh lemon juice over the chicken before serving. This dish pairs well with a simple salad or fresh bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg