Measurements

• 1 whole chicken
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 lemon
• 4 cloves garlic
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 onions
• 3 carrots
• 4 potatoes

Preparation Method

• 1. Preheat oven to 425°F (220°C).
• 2. Pat the chicken dry with paper towels.
• 3. Rub the chicken with 2 tbsp olive oil, salt, and pepper.
• 4. Squeeze lemon juice over the chicken and place lemon halves inside the cavity.
• 5. Add garlic, rosemary, and thyme to the cavity.
• 6. Tie the legs together with kitchen twine.
• 7. Arrange onions, carrots, and potatoes in a roasting pan.
• 8. Drizzle vegetables with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
• 9. Place the chicken on top of the vegetables.
• 10. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
• 11. Let the chicken rest for 10 minutes before carving.
• 12. Serve with roasted vegetables.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.