Lemon Herb Roasted Chicken with Root Vegetables
Lemon Herb Roasted Chicken with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 3 1/2 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 1/2 pounds small potatoes, such as Yukon Gold or red, quartered
- 1 pound carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 large onion, cut into 8 wedges
- 1 lemon, thinly sliced
- 1 cup chicken broth
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Butter
- 1/4 cup unsalted butter, softened
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon lemon zest, from 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or baking sheet.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the quartered potatoes, carrots, celery, and onion wedges. Drizzle with olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 3
Pat the chicken pieces thoroughly dry with paper towels. This helps ensure crispy skin. In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to create the herb butter.
⏱️ 5 min
- 4
Rub the herb butter all over the chicken pieces, making sure to get some under the skin if possible. Season the chicken generously with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 5
Arrange the seasoned chicken pieces in the prepared roasting pan, leaving some space between them. Scatter the seasoned vegetables around the chicken. Tuck the lemon slices among the chicken and vegetables.
⏱️ 2 min
- 6
Pour the chicken broth into the bottom of the roasting pan. This will help keep the vegetables moist and create a flavorful pan sauce.
⏱️ 1 min
- 7
Roast for 40-45 minutes, or until the chicken skin is golden brown and the vegetables are tender. If the chicken skin isn't as crispy as you'd like, increase the oven temperature to 425°F for the last 10-15 minutes.
⏱️ 45 min•🌡️ 400
- 8
Check the internal temperature of the chicken using a meat thermometer. It should register 165°F (74°C) in the thickest part of the thigh, avoiding the bone. Once cooked, remove the pan from the oven.
⏱️ 5 min
- 9
Tent the chicken loosely with foil and let it rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve the chicken with the roasted vegetables and any pan juices.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 3 1/2 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 1/2 pounds small potatoes, such as Yukon Gold or red, quartered
- 1 pound carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 large onion, cut into 8 wedges
- 1 lemon, thinly sliced
- 1 cup chicken broth
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Butter
- 1/4 cup unsalted butter, softened
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon lemon zest, from 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or baking sheet.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the quartered potatoes, carrots, celery, and onion wedges. Drizzle with olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
Pat the chicken pieces thoroughly dry with paper towels. This helps ensure crispy skin. In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to create the herb butter.
⏱️ 5 min - 4
Rub the herb butter all over the chicken pieces, making sure to get some under the skin if possible. Season the chicken generously with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 5
Arrange the seasoned chicken pieces in the prepared roasting pan, leaving some space between them. Scatter the seasoned vegetables around the chicken. Tuck the lemon slices among the chicken and vegetables.
⏱️ 2 min - 6
Pour the chicken broth into the bottom of the roasting pan. This will help keep the vegetables moist and create a flavorful pan sauce.
⏱️ 1 min - 7
Roast for 40-45 minutes, or until the chicken skin is golden brown and the vegetables are tender. If the chicken skin isn't as crispy as you'd like, increase the oven temperature to 425°F for the last 10-15 minutes.
⏱️ 45 min•🌡️ 400 - 8
Check the internal temperature of the chicken using a meat thermometer. It should register 165°F (74°C) in the thickest part of the thigh, avoiding the bone. Once cooked, remove the pan from the oven.
⏱️ 5 min - 9
Tent the chicken loosely with foil and let it rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve the chicken with the roasted vegetables and any pan juices.
⏱️ 10 min