This dish is a classic one-pan meal featuring juicy roast chicken infused with fresh herbs and bright lemon flavors, surrounded by perfectly roasted vegetables. It’s simple to make and perfect for a comforting family dinner or a weekend treat.
Ingredients
For the Chicken:
- 1 whole chicken (4-5 lbs or 1.8-2.3 kg), giblets removed
- 2 lemons (one sliced, one juiced)
- 4 garlic cloves, minced
- 2 tbsp olive oil or melted butter
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika (optional)
- Salt and black pepper, to taste
For the Vegetables:
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, cut into chunks
- 1 large onion, quartered
- 2 cups (about 200 g) Brussels sprouts, halved (optional)
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and black pepper, to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Chicken:
- Pat the chicken dry with paper towels and place it in a roasting pan or large baking dish.
- Rub the chicken all over with olive oil or melted butter.
- In a small bowl, mix the garlic, rosemary, thyme, parsley, paprika, salt, and pepper. Rub this mixture all over the chicken, including under the skin for extra flavor.
- Stuff the cavity of the chicken with lemon slices and additional herbs, if desired.
- Prepare the Vegetables:
- In a large bowl, toss the carrots, potatoes, onion, and Brussels sprouts with olive oil, Italian seasoning, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.
- Roast the Chicken and Vegetables:
- Roast the chicken and vegetables in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
- Stir the vegetables halfway through roasting for even cooking.
- Rest the Chicken:
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps retain the juices.
- Finish and Serve:
- Squeeze the juice of the remaining lemon over the roasted chicken and vegetables for a burst of freshness. Garnish with extra fresh herbs if desired. Serve warm.
Tips
- Customization: Swap vegetables like sweet potatoes, parsnips, or zucchini based on preference or seasonality.
- Extra Crispy Skin: Broil the chicken for the last 3-5 minutes of roasting to achieve golden, crispy skin.
- Gravy Option: Use the pan drippings to make a quick gravy by whisking in a bit of flour and chicken broth over medium heat.
Enjoy your Lemon and Herb Roast Chicken and Vegetables for a cozy, flavorful meal! 🍋🍗🥕
