Roasted Chicken

This Roasted Chicken is perfectly seasoned and cooked to golden-brown perfection, making it a delightful centerpiece for any kosher dinner. Paired with roasted vegetables, it's a comforting and wholesome meal for two.

Ingredients

• Whole chicken - 1 kg
• Olive oil - 2 tablespoons
• Garlic cloves - 4, minced
• Fresh rosemary - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Lemon - 1, halved
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Carrots - 200 grams, cut into chunks
• Potatoes - 200 grams, cut into chunks
• Onion - 1 medium, quartered

Steps

1. Preheat the oven to 200°C (400°F).
2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
3. Pat the chicken dry with paper towels and rub the olive oil mixture all over the chicken, including under the skin for added flavor.
4. Stuff the cavity of the chicken with the halved lemon and any remaining herb mixture.
5. Place the chicken in a roasting pan and surround it with the carrots, potatoes, and onion.
6. Drizzle a little olive oil over the vegetables and season with salt and pepper.
7. Roast in the preheated oven for about 70-80 minutes, or until the internal temperature of the chicken reaches 75°C (165°F) and the juices run clear.
8. Let the chicken rest for about 10 minutes before carving. Serve with the roasted vegetables.

Nutrition

• Calories: 600
• Protein: 50 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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