Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), patted dry
  • 2 tablespoons olive oil (30 ml)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs (or a mix of rosemary, thyme, and oregano)
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (3 g)
  • 1 lb / 450g baby potatoes, halved or quartered if large
  • 1 lb / 450g carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, quartered
  • 1 bell pepper (any color), seeded and chopped into 1-inch pieces
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon salt (3 g)
  • ¼ teaspoon black pepper (1.5 g)

Instructions:

  1. In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, Italian herbs, salt, and pepper.
  2. Add the chicken to the bowl and rub the marinade all over it, ensuring it's well coated.
  3. In the same bowl (no need to wash it!), toss the potatoes, carrots, red onion, and bell pepper with olive oil, salt, and pepper.
  4. Spread the vegetables evenly in the roasting pan. Place the marinated chicken on top of the vegetables.
  5. Roast in a preheated oven at 400°F (200°C) for 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let rest 10 minutes before carving.
  6. Carve the chicken and serve with the roasted vegetables.