Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), patted dry
  • 1 tbsp olive oil (15 ml)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 tsp sea salt, or to taste
  • ½ tsp black pepper, or to taste
  • 1 lb small red potatoes (about 450g), quartered
  • 1 lb carrots (about 450g), peeled and chopped into 1-inch (2.5 cm) pieces
  • 1 red onion, cut into wedges
  • 1 lb broccoli florets (about 450g)
  • Optional: 1/4 cup chicken broth (60 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the chicken, including under the skin if possible.
  2. In a large bowl, toss potatoes, carrots, and red onion with a drizzle of olive oil, salt, and pepper.
  3. Arrange the vegetables around the chicken in the roasting pan. If desired, pour chicken broth into the bottom of the pan.
  4. Roast for 45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C in the thickest part of the thigh) and the vegetables are tender. Add broccoli florets during the last 15 minutes of cooking.
  5. Remove from oven and let the chicken rest for 10 minutes before carving and serving.