Lemon and garlic roast chicken with pumpkin and cauliflower
Indulge in the perfect balance of flavors with this Lemon and Garlic Roast Chicken with Pumpkin and Cauliflower. Featuring a succulent 3 lb whole chicken marinated in garlic, lemon zest, and olive oil, alongside roasted pumpkin, broccoli, and cauliflower, this dish is seasoned with fresh thyme and a hint of spicy red hot chili peppers. Perfect for a delightful and wholesome meal.
- 13 Mar 2025
- Cook time 100 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 980 grams |
| Energy | |
| Calories 1210kcal | 60% |
| Protein | |
| Protein 100g | 66% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 10g | 25% |
| Sugar 14g | 14% |
| Fat | |
| Fat 80g | 93% |
| Saturated 22g | 71% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 1400ug | 156% |
| Choline 350mg | 63% |
| Vitamin B1 0.57mg | 47% |
| Vitamin B2 1.25mg | 96% |
| Vitamin B3 27mg | 166% |
| Vitamin B6 1.85mg | 109% |
| Vitamin B9 280ug | 70% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 300mg | 330% |
| Vitamin E 4.01mg | 27% |
| Vitamin K 220ug | 187% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.77mg | 85% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 170mg | 39% |
| Phosphorus, P 840mg | 67% |
| Potassium, K 2690mg | 79% |
| Selenium, Se 80ug | 148% |
| Sodium, Na 900mg | 60% |
| Zinc, Zn 10mg | 88% |
| Water | |
| Water 750g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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