Succulent Lemon Herb Roasted Chicken

1Marinating the Chicken In a bowl, mix the lemon juice, minced garlic (4 cloves), olive oil (2 tablespoons), rosemary, thyme, salt (1 teaspoon), and black pepper (½ teaspoon). Rub the marinade all over the chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours or overnight for optimal flavor.

2Preparing the Roasted Vegetables Preheat the oven to 400°F (200°C). Toss the baby potatoes, (1 pound) carrots (2), and onion (1) wedges with olive oil (2 tablespoons), salt (1 teaspoon), and black pepper (½ teaspoon). Spread the vegetables on a baking sheet in a single layer.

3Roasting the Chicken Place the marinated chicken on a rack in a roasting pan. Arrange the seasoned vegetables around the chicken. Roast in the preheated oven for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

4Let the chicken rest for 10 minutes before carving. Serve the succulent lemon herb roasted chicken with the roasted vegetables as a delicious side. Enjoy!