A delightful roast chicken recipe infused with fresh herbs and surrounded by flavorful roasted vegetables.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before placing the chicken inside for even cooking.
Pat the chicken dry with paper towels and season the cavity with salt and pepper.
Drying the chicken helps achieve a crispy skin during roasting.
Stuff the cavity of the chicken with the garlic and lemon.
Cut the lemon into halves for easier stuffing.
Tie the legs together with kitchen string and tuck the wings under the body.
Trussing helps the chicken cook evenly and retain its shape.
Place the chicken in a roasting pan and arrange the vegetables around it.
Cut the vegetables into uniform sizes for even roasting.
Brush the chicken with melted butter and drizzle the remaining butter over the vegetables.
Ensure the butter is evenly distributed for a rich flavor.
Roast the chicken for 1 hour and 20 minutes, basting occasionally.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken and let it rest covered with foil while you roast the vegetables for an additional 15 minutes.
Resting the chicken allows the juices to redistribute, making it more tender.
Carve the chicken and serve it on a platter surrounded by the roasted vegetables.
Drizzle some of the pan juices over the chicken and vegetables for added flavor.
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