Ingredients:

  • 1 whole chicken (3-4 lbs / 1.35 - 1.8 kg), giblets removed
  • 2 tablespoons / 30 ml olive oil
  • 1 large lemon, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lb / 450g baby potatoes, halved or quartered if large
  • 1 lb / 450g carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 bell peppers (any color), cored and chopped into 1-inch pieces
  • 1 head of broccoli, cut into florets
  • 2 tablespoons / 30 ml olive oil
  • Salt and pepper to taste

Instructions:

  1. Prepare the Chicken: Pat the chicken dry with paper towels.
  2. Make the Marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, pepper, and red pepper flakes (if using).
  3. Marinate the Chicken: Rub the marinade all over the chicken, inside and out. Let sit at room temperature for 30 minutes, or refrigerate for up to 4 hours.
  4. Prepare the Vegetables: In a large bowl, toss the potatoes, carrots, red onion, and bell peppers with olive oil, salt, and pepper.
  5. Arrange Vegetables Around Chicken: Place the vegetables in the roasting pan, spreading them evenly around the chicken. Add broccoli florets to the roasting pan during the last 30 minutes of cooking.
  6. Roast the Chicken: Roast in a preheated oven at 400°F / 200°C for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F / 74°C in the thickest part of the thigh. Baste with pan juices every 20-30 minutes.
  7. Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving.