In a large cast iron pan combine all the ingredients for the lemon veggies and mix well.
In a food processor, blend the stick of butter with the parsley, lemon juice, minced garlic, Dijon, thyme, and lemon juice.
Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.
Set the chicken breast side up in a large cast-iron skillet over the potatoes. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.
Roast veggies for additional ten minutes while chicken is resting to let them crisp up.
Shop Ingredients
Free with 4000 Points Redeemed
Directions
In a large cast iron pan combine all the ingredients for the lemon veggies and mix well.
In a food processor, blend the stick of butter with the parsley, lemon juice, minced garlic, Dijon, thyme, and lemon juice.
Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.
Set the chicken breast side up in a large cast-iron skillet over the potatoes. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.
Roast veggies for additional ten minutes while chicken is resting to let them crisp up.