Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil (extra virgin for best flavor)
- 1 lemon (zested and halved)
- 4-5 garlic cloves, crushed
- 1 large onion, quartered
- 4 large carrots, peeled and cut into 2-inch pieces
- 1-2 large potatoes, cut into wedges (or other root vegetables like parsnips)
- 1 zucchini, cut into large chunks (optional, for added vegetables)
- Fresh thyme or rosemary (about 4-5 sprigs)
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 tsp dried oregano or Italian seasoning (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
- Pat the chicken dry with paper towels (this helps achieve crispy skin).
- Place the chicken in a roasting pan or large oven-safe dish.
- Drizzle the chicken with 1 tablespoon of olive oil and rub it all over the skin, including under the wings and legs.
- Season the chicken generously with salt, black pepper, paprika, and dried oregano or Italian seasoning (if using).
- Stuff the chicken cavity with the halved lemon, garlic cloves, and fresh sprigs of thyme or rosemary.
- Zest the lemon over the chicken for an extra burst of citrusy flavor.
3. Prepare the Vegetables:
- In a large bowl, toss the carrots, potatoes, onion, and zucchini (if using) with the remaining tablespoon of olive oil.
- Season the vegetables with salt, black pepper, and additional dried thyme or rosemary, if desired. You can also add a sprinkle of paprika for extra flavor.
- Arrange the seasoned vegetables around the chicken in the roasting pan.
4. Roast the Chicken:
- Place the pan in the oven and roast for about 1 hour and 15 minutes (depending on the size of your chicken) or until the chicken reaches an internal temperature of 165°F (75°C) at the thickest part of the thigh.
- Halfway through roasting (about 40 minutes in), toss the vegetables in the pan to ensure they cook evenly. You can also baste the chicken with its own juices to keep the skin crispy and flavorful.
5. Rest the Chicken:
- Once the chicken is cooked through and golden brown, remove it from the oven. Tent the chicken loosely with foil and let it rest for about 10 minutes before carving. This helps the juices redistribute.
6. Serve:
- Carve the chicken and serve with the roasted vegetables on the side. You can garnish with fresh herbs (like parsley or additional thyme) for added freshness.
Tips:
- For extra crispy skin, you can roast the chicken on a rack so that the heat circulates around the bird. You can also finish it under the broiler for 3-5 minutes at the end of cooking.
- Use other root vegetables like sweet potatoes, turnips, or beets if you prefer or want a variety of flavors.
- Make it a one-pan meal by arranging the vegetables under the chicken and allowing them to absorb all the flavorful juices as the chicken roasts.
This recipe is full of flavor, healthy fats from the olive oil, and a balanced combination of protein and vegetables, making it a wholesome and satisfying meal! Enjoy!