Ingredients:

  • 1 (3-4 pound) whole chicken, giblets removed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 pound small red potatoes, quartered (450g)
  • 1 pound carrots, peeled and chopped (450g)
  • 1 red onion, quartered
  • 1 pound broccoli florets (450g)
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon kosher salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)

Instructions:

  1. Pat the chicken dry with paper towels. In a small bowl, whisk together olive oil, salt, pepper, lemon zest, lemon juice, garlic, rosemary, thyme, and parsley. Rub the mixture all over the chicken, under the skin of the breast if possible. Let the chicken rest/marinate at room temperature for 30 minutes.
  2. While the chicken rests, toss the potatoes, carrots, and red onion with olive oil, salt, and pepper in a large bowl.
  3. Spread the vegetables evenly in the roasting pan.
  4. Place the chicken on top of the vegetables. Add the broccoli florets to the pan during the last 30 minutes of cooking.
  5. Roast in a preheated oven at 400°F (200°C) for 60-75 minutes, or until the chicken is cooked through and the juices run clear when a thigh is pierced with a fork. If using a meat thermometer, the internal temperature of the thickest part of the thigh should reach 165°F (74°C).
  6. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.