Ingredients:

  • 1 whole chicken (approximately 4-5 lbs / 1.8-2.3 kg), cleaned and patted dry
  • 4 cloves of garlic, minced
  • 2 lemons, zested and juiced
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • Salt and pepper to taste
  • 4 medium potatoes, cut into wedges (optional)
  • 2 cups seasonal vegetables (e.g., carrots and green beans) (optional)
  • 1 tbsp olive oil (for tossing vegetables) (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine minced garlic, lemon zest, lemon juice, olive oil, rosemary, thyme, salt, and pepper.
  3. Rub the marinade all over the chicken, both inside the cavity and under the skin. Allow it to marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
  4. Toss potatoes and seasonal vegetables with olive oil, salt, and pepper (if using).
  5. Place chicken breast-side up in a roasting pan. Scatter the vegetables around it, if using.
  6. Roast in the preheated oven for 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the chicken.
  7. Allow to rest for 10-15 minutes before carving to keep it juicy.
  8. Carve the chicken and serve it with the roasted vegetables.