Lemon Herb Roasted Chicken with Root Vegetables
Lemon Herb Roasted Chicken with Root Vegetables
Ingredients
For the Lemon Herb Chicken
- 1 whole chicken, about 3 1/2 to 4 pounds, giblets removed, patted dry
- 1 lemon, sliced into 1/4-inch rounds, plus 1/2 lemon for juice
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Roasted Root Vegetables
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. If using a whole chicken, you may spatchcock it by cutting out the backbone with kitchen shears for more even cooking, or leave it whole. Pat the chicken thoroughly dry with paper towels.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the minced garlic, chopped fresh rosemary, thyme, oregano, 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Squeeze the juice from 1/2 lemon into the mixture and stir well.
⏱️ 5 min
- 3
Place the chicken in a large roasting pan. Rub the herb mixture all over the chicken, making sure to get some under the skin, especially over the breast meat. If leaving the chicken whole, stuff the lemon slices into the cavity. If spatchcocked, arrange some lemon slices under the chicken.
⏱️ 5 min
- 4
In a separate large bowl, combine the cut Yukon Gold potatoes, carrots, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 5
Arrange the seasoned root vegetables around the chicken in the roasting pan, ensuring they are in a single layer as much as possible for even roasting.
⏱️ 2 min
- 6
Roast in the preheated oven for 45-60 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F when measured with a meat thermometer, and the skin is golden brown and crispy. The vegetables should be tender and slightly caramelized.
⏱️ 50 min•🌡️ 400
- 7
Once cooked, remove the roasting pan from the oven. Tent the chicken loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the carved chicken with the roasted vegetables.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken with Root Vegetables
Ingredients
For the Lemon Herb Chicken
- 1 whole chicken, about 3 1/2 to 4 pounds, giblets removed, patted dry
- 1 lemon, sliced into 1/4-inch rounds, plus 1/2 lemon for juice
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Roasted Root Vegetables
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. If using a whole chicken, you may spatchcock it by cutting out the backbone with kitchen shears for more even cooking, or leave it whole. Pat the chicken thoroughly dry with paper towels.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the minced garlic, chopped fresh rosemary, thyme, oregano, 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Squeeze the juice from 1/2 lemon into the mixture and stir well.
⏱️ 5 min - 3
Place the chicken in a large roasting pan. Rub the herb mixture all over the chicken, making sure to get some under the skin, especially over the breast meat. If leaving the chicken whole, stuff the lemon slices into the cavity. If spatchcocked, arrange some lemon slices under the chicken.
⏱️ 5 min - 4
In a separate large bowl, combine the cut Yukon Gold potatoes, carrots, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 5
Arrange the seasoned root vegetables around the chicken in the roasting pan, ensuring they are in a single layer as much as possible for even roasting.
⏱️ 2 min - 6
Roast in the preheated oven for 45-60 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F when measured with a meat thermometer, and the skin is golden brown and crispy. The vegetables should be tender and slightly caramelized.
⏱️ 50 min•🌡️ 400 - 7
Once cooked, remove the roasting pan from the oven. Tent the chicken loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the carved chicken with the roasted vegetables.
⏱️ 15 min