Roasted Whole Chicken and Carrots {with lemon garlic and thyme}

Roasted Whole Chicken and Carrots {with lemon garlic and thyme}

This roasted whole chicken and carrots with lemon garlic and thyme is a very budget friendly family meal everyone will love!

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Prep Time: 15

Cook Time: 1 30

Inactive Time: 10

Total Time: 1 55

Servings: 6

Equipment

Ingredients

1 4 lb whole chicken giblets removed
1 head garlic halved
1 medium yellow onion roughly chopped
2 Lbs large carrots cut into 4 inch pieces
1 -2 Tbs seasonings (1/2 tsp each garlic salt, onion powder, paprika, salt)
4-6 Tbs extra virgin olive oil
1 lemon juice of lemon
1 tbs thyme leaves of about 10 sprigs, or 1.5 tsp dried thyme

Instructions

Preheat oven to 425.
To prepare the chicken start by patting it dry with a paper towel, remove any innards that might be in the cavity of the chicken.
In a large baking dish, place chicken (breast side up).
Cut head of garlic in half, and place halves inside chicken cavity (skin on the garlic is ok, this is just for flavor)
Arrange carrots and onion pieces around the chicken
Sprinkle liberally with seasonings (you could also use a chicken seasoning mix), and sprinkle fresh or dried thyme over chicken and carrots.
Squeeze lemon juice on top of chicken and carrots, and drizzle with olive oil
Bake for 1/2 hour, then tilt the pan to the side and use a spoon to spoon olive oil from the corner/bottom of the pan and pour it on top of the chicken again. Bake for another 1/2 hr and repeat the spooning of the pan juices onto the chicken (this is optional)
Bake for another 30-45 minutes, until a meat thermometer reads 170, or the chicken is done cooking and no more pink remains in the chicken breast.
Then remove from oven and allow to cool for a few minutes before serving. Enjoy!

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition