Crispy Herb and Citrus Whole Chicken with Sweet Potato Mash and Rainbow Veggie Medley

Preheat your oven to 425°F (220°C) to ensure a crispy skin on the chicken. Rinse the whole chicken under cold water and pat it dry with paper towels to remove excess moisture.

In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 teaspoon of garlic powder, and salt and pepper to taste.

Rub this herb mixture all over the chicken, making sure to get under the skin for maximum flavor. Cut 1 lemon and 1 orange into quarters and place them inside the cavity of the chicken along with a few sprigs of fresh rosemary.

Place the chicken breast-side up in a roasting pan. Peel and chop 2 large sweet potatoes into chunks, and place them in a pot of boiling salted water.

Cook for about 15-20 minutes or until tender. While the sweet potatoes are cooking, chop 1 red bell pepper, 1 zucchini, and 1 cup of broccoli into bite-sized pieces.

Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, and spread them around the chicken in the roasting pan.

Roast the chicken and vegetables in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.

Drain the sweet potatoes and return them to the pot. Add 2 tablespoons of butter and mash until smooth and creamy.

Season with salt and pepper to taste. Once the chicken is done, let it rest for 10 minutes before carving.

Serve the crispy herb chicken with a generous scoop of sweet potato mash and a colorful serving of roasted vegetables on the side.

Enjoy your delicious family-friendly meal!