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Chicken Roast with Vegetables

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Ingredients Method

Ingredients
  

  • 1 whole chicken about 3 to 4 pounds
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 4 large carrots peeled and cut into chunks
  • 4 medium potatoes peeled and quartered
  • 1 large onion cut into wedges
  • 6 garlic cloves smashed
  • 1 cup chicken broth
  • Juice of half a lemon

Method
 

  1. Preheat the oven to 400°F (200°C). Pat the chicken dry and rub it with olive oil, salt, pepper, garlic powder, paprika, and thyme. Season inside the cavity too.
  2. Place the carrots, potatoes, onion, and garlic in a roasting pan. Drizzle with a little olive oil, sprinkle with salt, and pour the broth into the pan.
  3. Set the chicken on top of the vegetables and squeeze lemon juice over it.
  4. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the size of the chicken, until the skin is golden and the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for 10 minutes before slicing. Spoon the pan juices over everything before serving.