Lemon Rotisserie Chicken W/Veggies

Lemon Rotisserie Chicken with Vegetables

Servings: 4–6

Ingredients:

For the Chicken:

• 1 whole chicken (4–5 pounds)

• 2 lemons, halved (1 for stuffing, 1 for zest and juice)

• 4 garlic cloves, smashed

• 2 tablespoons olive oil

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried thyme or fresh sprigs

For the Vegetables:

• 1 pound baby potatoes, halved

• 3 large carrots, peeled and cut into chunks

• 1 red onion, quartered

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• Optional: fresh parsley for garnish

Instructions:

1. Prepare the Chicken:

• Preheat your oven to 375°F (190°C) or set up a rotisserie grill.

• Pat the chicken dry with paper towels.

• Rub olive oil all over the chicken, including under the skin if possible.

• Season the chicken inside and out with salt, pepper, paprika, and thyme.

2. Prepare the Vegetables:

• Toss the potatoes, carrots, and red onion in a bowl with olive oil, salt, pepper, and garlic powder.

• Spread the vegetables evenly on a roasting pan or baking dish.

3. Cook the Chicken and Vegetables:

• If using a rotisserie: Secure the chicken on the spit and cook for about 1½ to 2 hours, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).

• If using the oven: Place the chicken on a rack over the vegetables in a roasting pan. Roast for 1½ to 2 hours, basting occasionally with pan juices.

4. Add Lemon Flavor:

• Zest one lemon and squeeze the juice over the chicken and vegetables during the last 15 minutes of cooking for extra flavor.

5. Rest and Serve:

• Let the chicken rest for 10–15 minutes before carving.

• Arrange the roasted vegetables around the chicken on a serving platter. Garnish with fresh parsley if desired.