Herb-Crusted Roast Chicken with Lemon and Garlic

This Herb-Crusted Roast Chicken is a delightful blend of traditional flavors and modern twists. The succulent chicken is coated with a fragrant mix of fresh herbs, zesty lemon, and roasted garlic, creating a crispy, golden-brown exterior that locks in moisture. Served with seasonal vegetables, this dish is not only comforting but also meets gluten-free and dairy-free dietary requirements, making it suitable for a variety of guests.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 4 cloves garlic, minced
• 1 lemon, zested and quartered
• Salt and pepper to taste
• 2 cups assorted seasonal vegetables (carrots, potatoes, Brussels sprouts)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. In a small bowl, mix olive oil, rosemary, thyme, parsley, minced garlic, lemon zest, salt, and pepper to create a herb paste.
4. Rub the herb paste all over the chicken, making sure to get it under the skin for maximum flavor.
5. Stuff the cavity of the chicken with the quartered lemon.
6. Arrange the seasonal vegetables around the chicken in the roasting pan, drizzling them with a little olive oil and seasoning with salt and pepper.
7. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
8. Let the chicken rest for 10-15 minutes before carving. Serve with the roasted vegetables.