Classic Roast Chicken Dinner

1.Preheat your oven to 375°F (190°C). Rinse the whole chicken under cold water and pat dry with paper towels.

2.Rub the chicken all over with olive oil, then season with salt, pepper, and minced garlic. Stuff the cavity with the quartered lemon and sprigs of thyme.

3.Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).

4.While the chicken is roasting, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes. Drain.

5.Mash the potatoes with milk, butter, salt, and pepper until smooth and creamy. Keep warm.

6.For the gravy, collect the juices from the roast chicken and skim off the excess fat. Combine the chicken broth in a saucepan over medium heat. Whisk in the flour until smooth. Bring to a boil, then reduce to a simmer. Stir until thickened. Season with salt and pepper to taste.

7.For the roasted vegetables, toss the carrots and green beans with olive oil, salt, and pepper. Spread out on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly caramelized, during the last 20 minutes of the chicken roasting time.

8.Let the chicken rest for 10 minutes before carving. Serve the roast chicken with the mashed potatoes, gravy, and roasted vegetables on the side.