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Roast Chicken with Vegetables

A flavorful roast chicken dinner with potatoes and green beans, perfect for celebrating Mother's Day.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole roast chicken
  • 4 medium medium potatoes, diced
  • 2 cups green beans, trimmed
  • Fresh herbs like rosemary and thyme Use to season chicken
  • 4 tablespoons butter Melted
  • 4 cloves garlic, minced
  • to taste Salt and pepper
  • 1 whole lemon, cut in half

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Season the roast chicken inside and out generously with salt, pepper, and your choice of fresh herbs.
  3. Place the chicken in a roasting pan and surround it with diced potatoes and trimmed green beans, making sure everything is evenly distributed.
  4. Melt the butter with the minced garlic and drizzle this mixture over the chicken and vegetables, enhancing the flavors.
  5. Squeeze the juice of one lemon half over all the ingredients and place the other half inside the chicken for added flavor.
Cooking
  1. Roast everything in the preheated oven for about 1.5 hours, or until the chicken reaches an internal temperature of 165°F (75°C).
  2. Once done, let the chicken rest for 10-15 minutes before carving, allowing the juices to redistribute, making it juicy and flavorful.

Notes

Consider adding a personal touch with a handwritten note or card, and feel free to experiment with different herbs.