Vanderbilt's Herb-Crusted Roast Chicken with Seasonal Vegetables

This recipe draws inspiration from the grandeur of the Vanderbilt era, featuring a succulent herb-crusted roast chicken paired with a medley of seasonal vegetables. The chicken is seasoned with a blend of fresh herbs, garlic, and lemon, creating a flavorful and aromatic dish that's both comforting and elegant. The accompanying vegetables bring vibrant colors and a variety of textures, making it a well-rounded meal that respects traditional culinary techniques while adding a touch of creativity.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 4 carrots, peeled and cut into sticks
• 2 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup vegetable or chicken broth

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, parsley, salt, and pepper to create a herb paste.
3. Pat the chicken dry with paper towels, then rub the herb paste all over the chicken, including under the skin for maximum flavor.
4. Place the chicken in a roasting pan, breast side up, and arrange the carrots, zucchini, and red onion around the chicken.
5. Pour the broth into the bottom of the roasting pan.
6. 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.
7. Baste the chicken with the pan juices halfway through cooking for added moisture.
8. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
9. Serve the chicken with the roasted vegetables and spoon some of the pan juices over the top.