Lemon and garlic roast chicken with pumpkin and cauliflower
Lemon and garlic roast chicken with pumpkin and cauliflower features succulent chicken complemented by roasted vegetables. The dish boasts zesty lemon, aromatic garlic, and earthy flavors, making it ideal for family dinners or special occasions.
Cook time 100 min
Prep time 20 min
Ingredients:
3 lb whole chicken2 garlic cloves
1 tsp salt
2 tbsp lemon zest
2 tbsp olive oil
8 cups pumpkin
1.50 lb broccoli
3/4 cauliflower
2 tbsp lemon juice
1 tsp fresh thyme
2 red hot chili peppers
Lemon and garlic roast chicken with pumpkin and cauliflower is a delicious and nutritious meal that combines succulent roast chicken with flavorful vegetables. This dish is perfect for a family dinner or a special occasion, bringing together the zesty notes of lemon, the aromatic essence of garlic, and the earthy taste of roasted pumpkin and cauliflower.
Instructions:
Preheat your oven to 375°F (190°C).
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- In a small bowl, combine 2 cloves of minced garlic, 1 tsp of salt, 2 tbsp lemon zest, and 2 tbsp olive oil to form a paste.
- Rub this garlic-lemon mixture all over the chicken, making sure to get some under the skin for maximum flavor.
- Place the chicken, breast side up, on a roasting rack set inside a roasting pan.
- In a large mixing bowl, combine the pumpkin chunks, broccoli florets, and cauliflower florets.
- Drizzle with 2 tbsp lemon juice and toss with 1 tsp fresh thyme and the sliced red hot chili peppers.
- Season the vegetables with a pinch of salt and a bit more olive oil if desired, then toss everything together until well-coated.
- Arrange the seasoned vegetables around the chicken in the roasting pan.
- Place the roasting pan in the preheated oven.
- Roast for about 1 hour and 20 minutes to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when a thermometer is inserted into the thickest part of the thigh without touching the bone.
- Halfway through roasting, you can give the vegetables a quick stir for even cooking.
- Once the chicken is fully cooked and golden brown, remove it from the oven.
- Let the chicken rest for about 10-15 minutes before carving. This helps to retain the juices.
- Carve the chicken into serving pieces.
- Serve hot with the roasted pumpkin, broccoli, and cauliflower on the side.
- Garnish with extra lemon zest and fresh thyme if desired. Enjoy your flavorful and hearty Lemon and Garlic Roast Chicken with Pumpkin and Cauliflower!
Savor the harmonious blend of flavors in this lemon and garlic roast chicken with pumpkin and cauliflower recipe. The tender chicken, infused with zesty lemon and aromatic garlic, pairs perfectly with the roasted vegetables, creating a well-balanced and satisfying meal for any occasion.
Lemon and garlic roast chicken with pumpkin and cauliflower FAQ:
Preheat your oven to 375°F (190°C) for roasting the chicken to ensure it cooks evenly while staying juicy.
Roast the chicken for about 1 hour and 20 minutes to 1 hour and 30 minutes, or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Yes, you can substitute the pumpkin, broccoli, and cauliflower with other vegetables like carrots, sweet potatoes, or Brussels sprouts, depending on your preference.
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
If the skin isn’t browning well, you can increase the oven temperature to 400°F (205°C) for the last 10-15 minutes of roasting, but keep a close eye to prevent burning.
Tips:
- Make sure the chicken is at room temperature before roasting to ensure even cooking.
- Pat the chicken dry with paper towels before seasoning to achieve a crispy skin.
- Toss the pumpkin and cauliflower in olive oil, salt, and pepper before roasting to enhance their flavors.
- Roast the chicken on a rack in the roasting pan to allow air to circulate and promote even browning.
- Allow the chicken to rest for 10-15 minutes after roasting before carving to let the juices redistribute, ensuring moist and flavorful meat.
Nutrition per serving
4 ServingsCalories 1210kcal
Protein 100g
Carbohydrates 36g
Fiber 10g
Sugar 14g
Fat 80g
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