Lemon Roast Chicken with Rainbow Carrots: A Bright and Flavorful Dinner

This Lemon Roast Chicken with Rainbow Carrots is a vibrant and flavorful dish featuring juicy roasted chicken with crispy skin, bright lemony notes, and tender, caramelized rainbow carrots. Perfect for a wholesome family dinner!

Ingredients:

For the Chicken:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• Zest and juice of 1 lemon
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or fresh)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1 lemon, quartered (for stuffing the cavity)
• 3 sprigs fresh rosemary (optional)

For the Rainbow Carrots:

• 1 lb rainbow carrots, peeled and cut lengthwise
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon honey or maple syrup (optional, for caramelization)
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Chicken:

   • Pat the chicken dry with paper towels.
   • In a bowl, mix olive oil, melted butter, lemon zest, lemon juice, garlic, salt, pepper, thyme, oregano, and paprika.
   • Rub this mixture all over the chicken, including under the skin for extra flavor.

3. Stuff the Chicken:

   • Place the quartered lemon and rosemary sprigs inside the chicken cavity for extra flavor.

4. Prepare the Carrots:

   • In a mixing bowl, toss the rainbow carrots with olive oil, salt, pepper, honey (if using), and garlic powder.

5. Roast the Chicken & Carrots:

   • Place the chicken breast-side up in a roasting pan or cast-iron skillet.
   • Arrange the carrots around the chicken.
   • Roast for 60-75 minutes, or until the internal temperature reaches 165°F (75°C).
   • Baste the chicken with pan juices every 20 minutes for a crispy, golden skin.

6. Rest and Serve:

   • Remove the chicken from the oven and let it rest for 10 minutes before carving.
   • Serve with the roasted rainbow carrots and drizzle with extra pan juices.

Tips:

• For extra crispy skin, roast at 425°F (220°C) for the first 20 minutes, then lower to 375°F (190°C).
• Add potatoes or parsnips to the tray for a complete one-pan meal.
• Store leftovers in an airtight container for up to 3 days.