Food Chicken Lemon-Rosemary Chicken with Roasted Vegetables 3.0 (1) By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 30 mins Roast Time: 1 hr 15 mins Stand Time: 10 mins Total Time: 1 hr 55 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound small Yukon gold potatoes, peeled and quartered 1 pound sweet potatoes, peeled and cut into chunks 1 cup packaged peeled fresh baby carrots ¾ cup halved shallots and/or onion chunks ¼ cup butter or margarine, melted ½ teaspoon kosher salt or 1/4 teaspoon regular salt ½ teaspoon ground black pepper 1 3.5-4 pound whole roasting chicken 1 teaspoon finely shredded lemon peel (set aside) 1 lemon, halved 1 tablespoon snipped fresh parsley 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 2 cloves garlic, minced garlic, minced Fresh thyme sprigs (optional) Garlic bulbs, tops sliced off (optional) Lemon halves (optional) Directions In a large bowl combine Yukon gold potatoes, sweet potatoes, carrots and shallots and/or onion. Drizzle vegetables with half of the melted butter. Sprinkle with half of the salt and half of the pepper; toss gently to coat. Rinse the chicken body cavity; pat dry with paper towels. Skewer neck skin of chicken to back. Place the one halved lemon in body cavity. Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken with the remaining melted butter. In a small bowl, stir together lemon peel, parsley, rosemary, snipped fresh or dried thyme, minced garlic, the remaining salt and the remaining pepper; rub onto chicken. If you like, insert a meat thermometer into center of an inside thigh muscle. (The thermometer should not touch bone.) Place vegetables around chicken. If you like, add fresh thyme sprigs, garlic bulbs, and additional lemon halves. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees), stirring vegetables once or twice. Remove chicken and vegetables from oven. Cover; let stand for 10 minutes before carving chicken.* Makes 4 to 5 servings. If the vegetables are not done, return them to the oven while the chicken stands. Print Nutrition Facts (per serving) 901 Calories 53g Fat 52g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 901 % Daily Value * Total Fat 53g 68% Saturated Fat 19g 95% Cholesterol 233mg 78% Sodium 605mg 26% Total Carbohydrate 52g 19% Total Sugars 9g Protein 55g Vitamin C 56mg 281%