Lemon Garlic Roasted Chicken with Vegetables

1.Preheat your oven to 425°F (220°C).

2.In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.

3.Pat the chicken dry with paper towels and place it in a large roasting pan.

4.Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.

5.In the same roasting pan, add the carrots, potatoes, and onion around the chicken. Drizzle with a little olive oil and season with salt and pepper.

6.Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.

7.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.

8.Baste the chicken with the pan juices halfway through cooking to enhance flavor and moisture.

9.Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

10.Serve the chicken with the roasted vegetables and drizzle with any remaining pan juices.