Lemon Roasted Chicken with Vegetables

Adding vegetables makes this comfort food an easy all-in-one meal. The chicken has a nice lemony flavour, and the balsamic really makes all the flavours pop.

Ingredients

1 3-4 lb whole roasting chicken
8 sprigs fresh thyme
3-4 sage leaves
2 sprigs of rosemary
1 lemon, cut in half
1 onion, cut in half
2 Tbsp Green Limonato Olive Oil
5 large cloves garlic, peeled and cut in half
1 generous cup peeled and chopped carrots
4 small-medium new potatoes, quartered
2 Cup broccoli, chopped (large-ish)
1 tsp Salt West Rosemary Sage Sea Salt
Fresh ground pepper
1 Tbsp Traditional Dark Balsamic Vinegar

Directions

Preheat oven to 400*. Set rack in the middle.

Prepare chicken for roasting. Loosen the breast skin; stuff with 4 sprigs of thyme, sage leaves, and 1 sprig of rosemary. Stuff the cavity with both lemon halves and one half of the onion.

Lightly grease a roasting pan with some Limonato Olive Oil. Place the rest of the herbs in the center and lay the chicken on top, rubbing 1 Tbsp Limonato Olive Oil into the skin.

In a bowl, combine garlic, carrots, potatoes, broccoli, other half onion, quartered, along with 1 Tbsp Limonato Olive Oil and some black pepper. Mix to coat and spread these around the pan.

Sprinkle the Rosemary Sage Sea Salt over everything.

Roast for 30 minutes. Baste with collected juices and lower heat to 375*, cooking for another hour or until a thermometer reads 165* when inserted into the thickest part of the thigh. Drizzle the Traditional Balsamic over everything and cook another 5 minutes.

Remove chicken and let rest 10 minutes before carving. Transfer vegetables to a serving platter.

Remove herb sprigs and fat from sauce. Add salt and pepper if necessary, and thicken with a cornstarch slurry if desired.