Lemon Herb Roasted Chicken with Spring Vegetables

Delight in the flavors of March with this Lemon Herb Roasted Chicken, paired with tender spring vegetables. This comforting yet vibrant dish is perfect for a cozy family dinner.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons, halved
• 4 garlic cloves, smashed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh rosemary, chopped
• 1/4 cup olive oil
• 1 lb baby carrots
• 1 lb baby potatoes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Rub the chicken with olive oil, parsley, rosemary, salt, and pepper. Stuff the cavity with garlic and 1 lemon.
3. Arrange carrots and potatoes around the chicken in a roasting pan. Squeeze the juice of 1 lemon over the vegetables and chicken.
4. Roast for 1 hour or until the chicken reaches an internal temperature of 165°F. Let rest for 10 minutes before carving.

Suggested Pairing:

Serve with a side of crusty bread and a crisp green salad. Pair with a glass of Pinot Grigio for a refreshing finish.