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Roasted Lemon and Herb Chicken

Jessica Gavin
  • 230 minutes
  • Serves 4

INGREDIENTS

4 lb

Chicken

1 1/2 cups

Baby tomatoes

2 cups

Brussel sprouts

4

Carrots

3

Celery

1

ear Corn

1

Fennel

6 cloves

Garlic

1

slice Lemon

1

Lemon (cut into 8 slices)

1 tbsp

Rosemary

3

Spigs rosemary

2 cups

Sweet potato

10

sprigs Thyme

1/2

Yellow onion

1/2 tsp

Black pepper

1 1/2 tsp

Kosher salt

3 tbsp

Olive oil

6 tbsp

Butter, unsalted