Rosemary Lemon Garlic Roasted Chicken and Veggies
A one pan easy dinner for any night! This will knock your socks off!
Ingredients
- 4-5 lbs Whole Chicken
- 4-5 Carrots Peeled, Cut into 1-in Pieces
- 2 Onions Quartered
- 1-2 lbs Baby Potatoes
- 1 Stick Butter, Unsalted
- 8 Cloves Garlic Minced
- 2 Springs Fresh Rosemary Leaves removed and roughly chopped.
- 1 Lemon
- 2 Tbsp Olive Oil
- Salt & Pepper
Instructions
- Remove your chicken from the fridge 1 hour before cooking (this not a must but highly recommended)
- Pre-heat your oven to 400-degrees.
- Remove any extra pieces from the chicken cavity. Pat your chicken dry with a paper towel.
- In a small bowl mix the butter, half of the rosemary, the zest of the whole lemon, 4 garlic cloves, 2 teaspoons of salt, and 1 teaspoon of pepper. Mix together till creamy and combined.
- Rub the herb butter all over the chicken. Be sure to put some under the breast skin. Place the whole lemon into the body of the chicken.
- On a large sheet pan with a roasting rack place your chicken onto the roasting rack. Place in the oven for 20 mintues.
- While the chicken is cooking, chopped up all of your veggies. Place in a bowl and toss with olive oil, the rest of the rosemary, garlic, salt and pepper.
- After the 20 minutes, carefully remove your pan from the oven and add all your vegetables. Place back in the oven and continue cooking. Checking on the chicken every 20 minutes to ensure that the skin is not getting to brown. If it starts to get to dark, cover the chicken losesly with some foil.
- After 1 hour and 20 minutes, the chicken should be at an internal temperature of 165 degrees and the vegetables should be soft. Remove from the oven. Remove the chicken and vegetables to a separate plate.
- Scrap all the juicy from the bottom of the pan into a gravy bowl and serve with your chicken. Remove the lemon from the cavity. Cut in half and squeeze over the top of the chicken and vegetables.
- Enjoy!