Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), or 2 lbs / 900g bone-in, skin-on chicken pieces
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs, chopped (rosemary, thyme, oregano – a mix is great!) (30 ml)
  • 1 lb / 450g baby potatoes, halved or quartered if large
  • 1 large onion, cut into wedges
  • 2 carrots, peeled and chopped
  • 2 bell peppers (any color), seeded and chopped
  • 1 head of broccoli, cut into florets
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon sea salt (2.5 g)
  • ¼ teaspoon black pepper (1.25 g)

Instructions:

  1. Pat the chicken dry with paper towels. In a small bowl, combine olive oil, salt, pepper, lemon zest, lemon juice, garlic, and chopped herbs. Rub the mixture all over the chicken, inside and out.
  2. In a large bowl, toss the potatoes, onion, carrots, and bell peppers with olive oil, salt, and pepper.
  3. Arrange the vegetables in a single layer in the roasting pan. Place the chicken on top of the vegetables (or on the rack if using).
  4. Roast in a preheated oven at 400°F (200°C) for 60-75 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the chicken skin is browning too quickly, tent the pan with foil. Add broccoli florets to the pan during the last 20 minutes of roasting.
  5. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables. Drizzle with pan juices.