Lemon Herb Roasted Chicken and Veggies
T”+his would be one of those things you make when you are staying home doing laundry or cleaning or
‘whatever it is you do at home. It takes a few hours….don’t run away! Its good haha….my son said its the best chicken in the world. A compliment…from my 10 year old…strange lol. I have to make 2 chickens at a time though…so that is what my recipe is for. If you only have 2 or 3 people in your house you can just make 1 chicken if you want. Although, leftovers are always a good thing.
2 whole roasted chickens
2 large garlic cloves cut in half
1 lemon, cut in half
4 Tbsp butter, separated in half
2 Tbsp chopped parsley leaves
2 Tbsp chopped basil leaves
1 Tbsp fresh thyme
2 Tbsp olive oil
1/2 tsp salt
2 tsp pepper
For the veggies:
1 small butternut squash, peeled and chopped
1 small eggplant, peeled and chopped
1 head of broccoli cut into florets
drizzle of olive oil
1/4 tsp salt
1 tsp pepper
1 tsp cayenne
1 Tbsp oregano
Preheat your oven to 425 degrees
Wash the chicken and pat dry with a paper towel.
You want to lift the skin of the chicken breast, by the leg, so you can put some ingredients in between the skin and the breast. Push 1/2 Tbsp of butter on each chicken breast, and press it around so it covers most of the chicken breast pieces. Then put 1/2 of a garlic clove in each chicken breast, along with 1/2 Tbsp parsley, 1/2 Tbsp basil, and just a little of the thyme. Once you are done doing this to all 4 chicken breasts, you will not have anymore herbs.
Cut your lemon in half, and squeeze some of the juice on top of each chicken, and then put 1/2 of a lemon in each chicken cavity.
Tie the chicken legs together, and sprinkle the whole thing with salt and pepper.
In your roasting pan, place each chicken on its side, and place in the oven.
In a small pot, melt the additional 2 Tbsp of butter and 2 Tbsp olive oil. Brush some of it on the side of the chicken. After 5 minutes, turn the chicken on the other side, and brush with more butter/oil.
After another 5 minutes, turn the chicken so the breast is facing up, and brush again, and turn the oven down to 350 degrees.
Continue to cook for about another hour and 20 minutes, brushing the chicken with the mixture every 20 minutes. If you have a large chicken, you may need to cook it a little longer. It needs to be about 170 degrees in the middle. Once it is done cooking, remove from the oven and let it sit for 10 minutes so the juices soak into the meat.
Directions for the veggies:
Mix all the ingredients together in a bowl, and transfer to a large Pyrex dish or baking sheet. Roast in the oven with the chicken for about 45 minutes.
Recipe with 2 chickens makes 5 servings including the veggies
Each serving has 16 carbs
Its a little higher than normal because of the butternut squash. If you only do broccoli and eggplant, the carbs are 8.6