Herbed roast chicken and vegetables
Ingrediënten
- ¼ cup olive or vegetable oil
- 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
- 2 tablespoons chopped fresh or 1 teaspoon dried marjoram leaves
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- 1 lemon
- 1 whole chicken 4 to 5 lb
- 6 small red potatoes cut in half
- 1 cup ready-to-eat baby-cut carrots
- 8 oz fresh green beans trimmed
Instructies
- Heat oven to 375°F.
- In small bowl, mix oil, thyme, marjoram, salt and pepper.
- Grate 1 teaspoon peel from lemon; stir peel into oil mixture.
- Cut lemon into fourths; place in cavity of chicken.
- Fold wings across back of chicken so tips are touching.
- Skewer or tie legs together.
- On rack in shallow roasting pan or in 13×9-inch pan fitted with rack, place chicken, breast side up.
- Brush some of the oil mixture on chicken.
- Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.
- Roast uncovered 45 minutes.
- Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables.
- Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender.
- Cover loosely with foil; let stand 15 to 20 minutes for easiest carving.
- Remove lemon; discard.
- Place chicken on platter; arrange vegetables around chicken.
Notes / Tips / Wine Advice:
Serve with pan drippings.
Nutritional Information
Calories: 480 kcal
