Yield: 10 Servings
Total Time: 1 Hour 15 Minutes
Prep Time: 15 Minutes
Cook Time: 1 Hour
- 4-pound whole chicken
- 1/2 cup fresh lemon juice
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh lemon zest
- 1 tablespoon finely chopped rosemary
- 1 tablespoon sea salt
- ½ tablespoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 4 cups diced potatoes
- 2 cups diced carrots
Preheat your oven to 375 degrees.
In a small bowl, whisk together fresh olive oil, lemon juice, paprika, lemon zest, rosemary, minced garlic, thyme, sea salt, and pepper until well combined.
Rub half of the lemon mixture over the chicken, inside and out.
In a large bowl, mix together the remaining lemon mix with carrots and potatoes and then spread in the bottom of the roasting pan.
Place the chicken on top of the potatoes; roast in the preheated oven for about 1 ½ hours or until the chicken is cooked through. Broil the chicken for 5 minutes or until crispy and browned on the outside.
Remove from oven and serve the chicken with roasted veggies.
Nutritional Information per Serving:
Calories: 596; Total Fat: 37.9 g; Net Carbs: 13.1 g; Dietary Fiber: 3.1 g; Sugars: 2.6 g; Protein: 46.5 g; Cholesterol: 212 mg; Sodium: 930 mg