Lemon Herb Roasted Chicken with Root Vegetables: A Weeknight Winner
Imagine a succulent, golden-brown roasted chicken, infused with bright lemon and fragrant herbs. Nestled alongside are tender, caramelized root vegetables, absorbing all the savory pan juices. This Lemon Herb Roasted Chicken is a comforting and flavorful one-pan meal, perfect for a satisfying weeknight dinner or an impressive, yet approachable, Sunday supper. The beauty of this dish lies in its simplicity; minimal prep work yields maximum flavor and a stunning presentation.
A Symphony of Flavors
This recipe is all about letting fresh, high-quality ingredients shine. The bright citrus notes of lemon perfectly complement the earthy sweetness of the root vegetables and the savory richness of the chicken. The herbs—rosemary and thyme—add a warm, aromatic depth that elevates the dish from simple to sublime. The result is a harmonious blend of flavors that will leave you wanting more. It’s a testament to the power of simple cooking techniques and the magic of fresh ingredients. For more inspiring recipes and culinary ideas, visit our blog!
Recipe Details
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 60 minutes |
| Servings | 4-6 |
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 lb potatoes (Yukon Gold or Russet), peeled and chopped into 1-inch pieces
- 1 lb sweet potatoes, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Rinse the chicken inside and out and pat it dry with paper towels.
- Place the chicken in a large roasting pan.
- Rub the lemon herb mixture all over the chicken, including under the skin of the breast (carefully loosen the skin with your fingers).
- In a large bowl, toss the carrots, potatoes, sweet potatoes, and onion wedges with 1 tbsp olive oil, salt, and pepper.
- Arrange the vegetables around the chicken in the roasting pan.
- Roast for 60 minutes, or until the chicken is cooked through and the juices run clear when a thigh is pierced with a fork, and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- If the chicken skin starts to brown too quickly, loosely tent the chicken with foil during the last 15-20 minutes of roasting.
- Let the chicken rest for 10 minutes before carving and serving.
Expert Tips
- For extra flavor, stuff the cavity of the chicken with the remaining lemon halves and a few sprigs of fresh rosemary and thyme.
- To make cleanup easier, line the roasting pan with foil before adding the chicken and vegetables.
Serving Suggestions
Serve this Lemon Herb Roasted Chicken with a simple green salad or steamed green beans for a complete and satisfying meal. The leftover chicken can be used in sandwiches or salads the next day! For more delicious and easy weeknight dinner dishes, be sure to explore our blog at https://flavortrailrecipes.blogspot.com/.
Ready to create a delicious and impressive meal with minimal effort? Give this recipe a try and let us know what you think!