Herb-Infused Roast Chicken with Garden Vegetables

1Preheat your oven to 400°F (200°C).

2In a small bowl, combine 1 tablespoon olive oil, (2 tablespoons) salt (1 teaspoon), black pepper, rosemary, thyme, and minced garlic (3 cloves) to create the herb marinade.

3Rub the entire chicken thoroughly with the herb marinade, making sure to get under the skin where possible for maximum flavor. Place the lemon (1) halves inside the chicken cavity.

4Place the chicken breast-side up on a large roasting pan or ovenproof dish.

5In a separate bowl, toss the carrots (4 large), green haricots (200 grams), and baby tomatoes (200 grams) with the remaining 1 tablespoon olive oil, (2 tablespoons) dried oregano (1 teaspoon), smoked paprika (½ teaspoon), and a pinch of salt (1 teaspoon) and pepper.

6Arrange the seasoned vegetables evenly around the chicken in the roasting pan.

7Optional: Pour 1/2 cup chicken broth or water into the bottom of the pan to keep the vegetables moist and create flavorful pan juices.

8Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked at the thickest part of the thigh, and the vegetables are tender and caramelized.

9Halfway through roasting (around 35-40 minutes), baste the chicken with the pan juices to keep it moist and flavorful.

10Once cooked, remove the chicken and vegetables from the oven and let the chicken rest for 10 minutes before carving.

11Transfer the chicken and vegetables to a serving platter, garnish with freshly chopped parsley, and serve warm.