Lemon and Rosemary Herbed Roasted Chicken

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You want a home cooked meal but don’t want to spend hours slaying away in the kitchen?? Well, HELLO! No need to look any further! My roasted chicken will fill you up and takes only minutes to prep!

Ingredients:

5-5 1/2 pound whole chicken (washed and completely dried)
Extra virgin olive oil
one garlic bulb, cut in half
half of  a small onion
6 brussel sprouts halved
4-6 baby red potatoes halved
4  large carrots cut into 2 inch pieces
salt
black pepper
onion and garlic powder
2 Tbsp of softened unsalted butter
Kitchen twine

For the dry rub:

1 Tbsp of lemon pepper
2 tsp of sugar
1 tsp of salt
1 tsp of garlic powder
1/2 tsp of dried rosemary
1/2 tsp of onion powder
1/4 tsp of herbs de provence
1/4 tsp of black pepper

 

Instructions: 

Preheat your oven to 425 degrees F. Move your oven rack to the lowest rack possible (for the chicken) and have another rack on the second to highest rack (for the brussel sprouts).

1. Take a roasting pan or baking sheet and line it with foil for easy clean up. Set this aside.

2. Combine your ingredients for your dry rub into a small mixing bowl and then set aside.

3. Place your potatoes and carrots on your baking sheet fitted with the foil. Drizzle on some olive oil and then season with salt, pepper, garlic and onion powder. Toss to coat and if using, place an oven rack right on top of the veggies.

4. Put your brussel sprouts on some foil (or baking sheet) and drizzle some olive oil. Season and toss to coat.

5. Get your chicken and rub some olive oil all over it, coating both sides. Take your dry rub and begin to evenly distribute the rub. Don’t overly coat the wings. Remember there isn’t a lot of meat on there, and you don’t want to make it too salty. A pinch on both sides will suffice. If your chicken is smaller (less than 5 pounds, use 3/4 of the dry rub and put the rest in an air tight container).

6.  Using a butter knife, get under the skin and place some butter underneath. Do so, on both sides.

7. Stuff the cavity with your garlic and onion.

8. Using some kitchen twine, tie together the legs. Place your chicken over the carrots and potatoes BREAST SIDE DOWN.

9. Bake chicken for 45 minutes.

10. After 45 minutes, add your brussel sprouts and flip your chicken over and continue to bake for another 40 minutes.

11. Flip your brussel sprouts at least once during roasting. They should take about 20 minutes so make sure to keep an eye on them and remove them when they are ready.

12. After about 1 1/2  hours total, your chicken should be done ( or until a kitchen thermometer reads 165 degrees). I like to turn off the heat and then leave my chicken in there for another 10-15 minutes (depending on how large my chicken is).

13. Remove the chicken from the oven and allow it to rest on a cutting board for 20 minutes before slicing. Serve immediately with your vegetables.

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NOTES:  At home, we like to eat our chicken and roasted vegetables with a side of rice. My kids enjoy it with soy sauce while I enjoy it with my sweet and sour dipping sauce . You can find that recipe here.