Whole Roasted Chicken and Root Veggies and Herbs

One pan dinner winner coming in first place for delicious and balanced flavor, this champion of a chicken recipe also includes veggies and potatoes. Now that’s a meal you’ll be glad to feast on after a long day of walking through the zoo, or bowling, or whatever your family enjoys!
15 cloves garlic, divided
10 sprigs thyme, divided
4 large carrots, peeled and chopped
2 Spanish onions, cut into medium wedges
2 sweet potatoes, peeled and chopped
½ cup olive oil
2 lemons, divided
2 teaspoons dried parsley
2 teaspoons ground ginger
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
20 red baby potatoes, quartered
1 (4-pound) whole chicken
Preheat oven to 425°F. Add 1 cup of water to a large roasting pan, then add carrots, sweet potato, 10 cloves garlic, and 5 sprigs thyme.
Mix oil, juice of 1 lemon, parsley, ginger, garlic powder, basil, salt, and pepper in a small bowl. Pour half of the herb paste onto the vegetables and toss to coat.
Pat chicken dry. Cut remaining lemon into quarters and place it inside the cavity of the chicken along with remaining 5 cloves garlic and 5 sprigs thyme. Use kitchen twine to tie the legs together and place chicken on top of vegetables. Coat chicken with remaining herb paste and rub all over until fully coated.
Roast uncovered for 1 ½ hours. Let chicken rest for 20 minutes before carving.

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