- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Chicken:
- Pat the whole chicken dry with paper towels. Season the chicken inside and out with salt, black pepper, paprika, dried thyme, and garlic powder. Squeeze the lemon halves over the chicken and place them inside the cavity.
- Tie the Chicken (Optional):
- If your chicken comes with legs untied, you may want to tie them together with kitchen twine for more even cooking.
- Drizzle with Olive Oil:
- Place the seasoned chicken in a roasting pan. Drizzle olive oil over the chicken, ensuring it’s evenly coated.
- Roast the Chicken:
- Roast the chicken in the preheated oven for about 20 minutes per pound or until the internal temperature reaches 165°F (74°C). Baste the chicken with its juices every 30 minutes to keep it moist.
- Prepare the Toasted Vegetables:
- While the chicken is roasting, toss the chopped mixed vegetables with olive oil, dried rosemary, salt, and black pepper. Spread them on a baking sheet.
- Roast the Vegetables:
- About 30-40 minutes before the chicken is done, place the baking sheet of vegetables in the oven. Roast until the vegetables are golden and tender, stirring occasionally.
- Check Chicken Doneness:
- Use a meat thermometer to check the internal temperature of the chicken. Once it reaches 165°F (74°C) in the thickest part of the thigh, it’s done.
- Rest the Chicken:
- Allow the chicken to rest for 10-15 minutes before carving.
- Serve:
- Serve the roast chicken alongside the toasted vegetables.
- Garnish (Optional):
- Garnish with fresh herbs, such as parsley or thyme, if desired.
- Enjoy:
- Enjoy your comforting and flavorful Roast Chicken with Toasted Vegetables!
This dish makes for a perfect family dinner, and the combination of the juicy roast chicken with the caramelized, toasted vegetables is both delicious and satisfying.