Roast Chicken with Vegetables

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 whole chicken (about 4-5 lbs)
• •2 tbsp olive oil
• •1 tsp salt
• •1 tsp black pepper
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp paprika
• •4 carrots, peeled and cut into chunks
• •3 potatoes, cut into chunks
• •1 onion, quartered
• •2 cups Brussels sprouts, trimmed and halved
• •2-3 sprigs fresh rosemary (or 1 tsp dried)
• •Juice of 1 lemon

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Rinse the whole chicken under cold water and pat it dry with paper towels.

3. 3

   In a small bowl, mix olive oil, salt, black pepper, garlic powder, onion powder, and paprika.

4. 4

   Rub the spice mixture all over the chicken, including under the skin and inside the cavity.

5. 5

   Place the quartered onion, carrots, potatoes, and Brussels sprouts in a large roasting pan.

6. 6

   Drizzle the vegetables with olive oil, season with salt and pepper, and toss them to coat evenly.

7. 7

   Place the seasoned chicken on top of the vegetables in the roasting pan.

8. 8

   Squeeze the lemon juice over the chicken and tuck the rosemary sprigs around.

9. 9

   Roast in the preheated oven for 50 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

10. 10

    Remove from the oven and let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.