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As the holiday season approaches, kitchens around the world come alive with the scents of festive cooking. There’s an undeniable joy in preparing a meal that brings family and friends together, and for many, roast chicken is a centerpiece that symbolizes warmth, celebration, and togetherness. Whether it’s Thanksgiving, Christmas, or a special family gathering, a beautifully roasted chicken can elevate any occasion, making it memorable and delicious.

Christmas Lunch Ideas for the Season

Elevate your midday meal with this vibrant one-pan lunch recipe thats a delightful vegetarian lunch option! Packed with seasonal veggies and a medley of fresh herbs, its a flavor-packed dish that’s as easy to prepare as it is to enjoy. Perfect for busy days, this recipe will leave you craving more afterka! VegetarianLunch OnePanRecipe HealthyEating MealPrep FlavorfulDishes EasyRecipes LunchIdeas
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1/4 cup Dijon mustard

3 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh sage, finely chopped

1 teaspoon salt

1 teaspoon black pepper

1 lemon, halved

2 cups low-sodium chicken broth

1/4 cup olive oil

2 cups mixed seasonal vegetables (carrots, Brussels sprouts, and parsnips)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Rinse the chicken inside and out under cold water, then pat dry with paper towels. Place the chicken in a roasting pan.

      Make the Herb Mixture: In a bowl, combine Dijon mustard, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Add the olive oil to create a paste.

        Season the Chicken: Rub the herb mixture all over the chicken, ensuring to coat it evenly. Squeeze the juice of one lemon half over the chicken, and place the lemon halves inside the chicken cavity.

          Pour Broth and Add Veggies: Pour the chicken broth around the chicken in the roasting pan. Scatter the mixed seasonal vegetables around the chicken.

            Roast the Chicken: Place the chicken in the preheated oven. Roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).

              Baste and Check: Every 30 minutes, baste the chicken with the juices from the pan. If the skin starts to brown too quickly, cover the chicken with aluminum foil.

                Rest and Serve: Once cooked, remove the chicken from the oven, cover loosely with foil, and let it rest for 15-20 minutes before carving. Serve with the roasted vegetables.

                  Prep Time: 20 minutes | Total Time: 1 hour 45 minutes | Servings: 6 servings