A delightful twist on a classic roast chicken recipe, featuring a medley of fresh herbs and vibrant vegetables.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the olive oil, thyme, rosemary, salt, and black pepper.
Mix thoroughly to ensure the herbs are evenly distributed.
Grate the lemon zest and add it to the herb mixture.
Zest only the yellow part of the lemon for the best flavor.
Cut the lemon into quarters and place them inside the chicken cavity.
This adds a wonderful citrus aroma to the chicken as it cooks.
Place the chicken breast-side up in a roasting pan and brush it generously with the herb mixture.
Ensure the herb mixture covers the chicken evenly for maximum flavor.
Roast the chicken in the oven for 45 minutes.
Check the chicken occasionally to ensure it is browning evenly.
Add the potatoes, carrots, and green beans around the chicken in the roasting pan.
Cut the vegetables into similar sizes for even cooking.
Brush the vegetables and chicken with the remaining herb mixture.
This step enhances the flavor of the vegetables.
Continue roasting for another 30-45 minutes, or until the chicken's juices run clear.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken and vegetables from the oven, discard the lemon quarters, and let the chicken rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the chicken more tender.
Serve the chicken on a platter surrounded by the roasted vegetables, and drizzle with the pan drippings.
Garnish with fresh herbs for a beautiful presentation.
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