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Lemon and rosemary chicken
The perfect date night meal to set and forget! You can throw this whole chicken, stuffed with lemons and rosemary, and your favourite kind of veggies all together in the oven for the ultimate one-pan meal.
SERVES
4
TO
6
Ingredients
- 1 whole chicken, cleaned
- 2 lemons, quartered
- 3 sprigs rosemary
- 2 tablespoons garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 4-6 cups root vegetables (mix of potatoes, onions, carrots, celery, sweet potatoes)
- 1/2 cup olive oil
Directions
- Preheat the oven to 400°F.
- Prepare the roasting pan. Pat the chicken dry with paper towels.
- Place the chicken in the middle of the roasting pan. Fill the inside cavity with quartered lemons and rosemary.
- In a small bowl, mix together garlic powder, salt, pepper and paprika.
- Place the root vegetables around the chicken and drizzle the olive oil all over them.
- Sprinkle the chicken and the root vegetables with the seasoning mix. Place in the oven and bake for 90 minutes. The chicken should be cooked until its internal temperature reaches 165° F.
- If the skin is not crispy enough, simply broil for an additional five to seven minutes.
- Take the chicken out of the oven and let it rest for 10 to 15 minutes before cutting into it.
- Serve with vegetables. Enjoy!
