Lemon Herb Roasted Chicken

Ingredients

• 3½ lb whole chicken
• 2 lemon
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 4 cloves garlic
• 2 tbsp olive oil
• 1½ tsp salt
• ½ tsp black pepper
• 1½ lb potatoes (optional)
• ½ lb carrots (optional)

Steps

1. Preheat oven to 400°F (200°C). Pat the chicken dry thoroughly with paper towels.
2. Halve one lemon and quarter the other. Mince garlic. Roughly chop rosemary and thyme leaves.
3. In a small bowl, combine olive oil, salt, pepper, minced garlic, chopped rosemary, and thyme.
4. Rub the herb mixture all over the chicken, including under the skin. Place the halved lemon inside the chicken cavity.
5. If using, chop potatoes and carrots into 1-inch pieces and toss with a drizzle of olive oil, salt, and pepper. Arrange them around the chicken in a roasting pan.
6. Roast for 60-80 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
7. Remove from oven, tent with foil, and let rest for 10-15 minutes before carving and serving.