Summer Herb Roast Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Family favorite Ingredients:
1/4 cup olive oil |
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme |
2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1 lemon |
1 (4 lb) roasting chickens |
6 new potatoes, cut in half |
1 cup baby carrots |
1/2 lb fresh green beans |
Directions:
1. Mix oil, thyme, marjoram, salt and pepper.
2. Grate 1 t.
3. lemon peel from lemon; add peel to oil mixture.
4. Cut lemon into fourths; place in cavity of chicken.
5. Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.
6. Roast uncovered 45 minutes in 375 degree oven.
7. Arrange potatoes, carrots, and green beans around chicken; brush chicken and vegetables with oil mixture; roast uncovered 30-45 minutes or until juice of chicken runs clear.
8. Remove lemon and discard.
9. Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.
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