In the bowl of a large bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.

* Step 3

Pat the chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub the olive oil all over the skin of the chicken then season generously with salt and pepper.

* Step 4

Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.

Note: if there is a photo you can click to enlarge it

Tag

garlic carrots, chopped onion, quartered Yukon gold potatoes, quartered large bunch fresh thyme large bunch fresh rosemary 3-4 lb chicken, gizzards removed Lemon, sliced

Share on facebook

10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

Food by the same author

Roasted bundt chicken

: heidi523

Roasted bundt chicken

Introduce

Chef :