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Ingredients
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Main Ingredients
Side Ingredients
Method
Preparation of Chicken
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Rinse the whole chicken under cold water and pat it dry with paper towels.
- 2
Season the Chicken
In a small bowl, mix together olive oil, garlic powder, paprika, salt, black pepper, lemon juice, rosemary, and thyme. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor.
- 3
Truss the Chicken
Tie the legs together with kitchen twine and tuck the wings underneath the bird to ensure even cooking.
- 4
Roast the Chicken
Place the chicken breast side up on a roasting pan. Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
Preparation of Vegetables
- 5
Prepare the Vegetables
While the chicken is roasting, chop the mixed vegetables into bite-sized pieces and mince the garlic cloves.
- 6
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 7
Cook the Vegetables
Add the mixed vegetables to the skillet, season with salt and pepper to taste, and sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Serving
- 8
Serve the Dish
Once the chicken is done roasting, let it rest for about 10 minutes before carving. Serve the half chicken on a platter alongside the sautéed vegetables.
