Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), pat dry
  • 1 lb / 450g baby potatoes, halved or quartered if large
  • 1 lb / 450g carrots, peeled and chopped into 1-inch / 2.5 cm pieces
  • 1 red onion, cut into wedges
  • 1 bell pepper (any color), cored and chopped
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat the oven to 400°F / 200°C.
  2. In a large bowl, toss the potatoes, carrots, red onion, and bell pepper with 1 tablespoon of olive oil, salt, pepper, and dried oregano.
  3. In a separate small bowl, combine garlic, lemon zest, lemon juice, rosemary, thyme, red pepper flakes (if using), and the remaining 1 tablespoon of olive oil. Rub this mixture all over the chicken, inside and out.
  4. Place the seasoned vegetables in a single layer in the roasting pan. Place the chicken on top of the vegetables.
  5. Roast for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C in the thickest part of the thigh. The juices should run clear when pierced with a fork.
  6. Let the chicken rest for 10 minutes before carving and serving.