Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 1 whole starlight green egger chicken (about 4-5 lbs)
  • 2 cups mixed root vegetables (carrots, sweet potatoes, and parsnips), chopped
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Whisk together olive oil, lemon juice, mustard, garlic, rosemary, thyme, salt, and pepper.
  2. Place chicken in a large bowl or resealable bag. Pour marinade over chicken, ensuring even coverage. Seal and refrigerate for 1 hour.
  3. Preheat your oven to 425°F (220°C).
  4. In a separate bowl, mix root vegetables with honey, olive oil, salt, and pepper.
  5. Remove chicken from marinade and place in the roasting pan. Arrange vegetables around the chicken. Roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  7. Carve and serve the chicken with roasted vegetables on the side.